Mushroom Cream Soup

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, mushroom cream soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Mushroom Cream Soup is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Mushroom Cream Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook mushroom cream soup using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Cream Soup:
  1. Make ready 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Take 1⁄2 c olive oil
  3. Take 1 spring of rosemary
  4. Get 4 spring of sage
  5. Prepare 1 large yellow onion, peeled and thinly sliced
  6. Prepare 3 garlic, peeled and thinly sliced
  7. Prepare 1 1⁄2 tsp salt
  8. Make ready 1⁄2 tsp white pepper
  9. Get 500 g white botton mushroom, clean and thinly sliced
  10. Take 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Take 6 cup chicken stock
  12. Make ready 1 cup heavy cream
  13. Prepare 2 tbsp unsalted butter

Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. Heat the butter and oil in a large deep frying pan over a medium heat. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice.

Steps to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

Heat the butter and oil in a large deep frying pan over a medium heat. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving. CREAM OF MUSHROOM SOUP A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it.

So that’s going to wrap this up with this special food mushroom cream soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!