I love the intensely earthy flavours in this smooth cream of mushroom soup recipe. I wanted something thick and creamy, but not heavy. I've cooked this mushroom soup for at least 4 times. It's indeed a keeper.
Here, I used 4 types of mushrooms. From the left, fresh Shitake mushrooms, Portobello mushrooms, white button mushrooms and Chinese dried mushrooms. These are real stuff!
If you find it tedious of buying so many types of mushrooms, do consider to skip Portobello mushrooms and replaced by Brown button mushrooms. Whatever it is, please don't skip Chinese dried mushrooms. With the existence of Chinese dried mushrooms, this pot of mushroom soup will give absolutely wonderful depth of earthy flavour. Otherwise, I swear that fresh Cremini or Porcini mushrooms is the best alternative too.
(Source : Noobcook.com, as reference)
- 50g Butter
- 2 Yellow Onion, chopped finely
- 1 Russet Potato (Optional)
- 2 tbsp Plain Flour
- 1L Chicken Stock
- 300g Portobello Mushroom
- 300g Fresh Shitake Mushroom
- 250g Fresh White Button Mushroom
- 5 to 6 pcs Dried Chinese Mushrooms, soaked overnight, chopped finely
- 4 to 5 Sprig Thymes or Sage
- 150ml White Wine
- 150ml Double Cream / Dairy Whipping Cream
- Salt and freshly cracked black pepper to taste
- some extra whipping cream
- some spring onions or fresh parsley
- Do a quick rinse to the mushrooms. DO NOT soak the fresh mushrooms in the water. Chop Chinese mushrooms into fine pieces. Roughly chop the rest of the fresh mushrooms.
- Heat a large stock pot over a medium heat and melt the butter. Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.
- Stir in the flour and cook for one minute more, then gradually stir in the stock.
- Add the mushrooms and bring to the boil. Looking at the total amount of 1kg mushrooms, it may seems like mushrooms overwhelmed. But they will shrink considerably when they are cooked.
- Reduce heat, cover and simmer gently for about 20mins, until the mushrooms are tender. Stir in the thymes.
- Remove 1/3 portion of the chunky mushroom soup, set aside.
- Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth.
- Return the smooth blend and chunks back to the soup pot and stir in the white wine.
- Add cream and season with salt and pepper.
- Warm through, without boiling. Ladle into bowls and garnish with drops or swirls of cream. Enjoy!
- The existence of flour is to thicken the soup.
- By adding potatoes is to give the soup a good overall body, so as to reduce the usage of cream. However, adding potato is optional.
- Remember to chop the Chinese mushrooms finely, so that it will cook well, as it takes longer time to cook and gives flavour faster.
Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.
Add the mushrooms and bring to the boil.
Remove 1/3 portion of the chunky mushroom soup, set aside. Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth. After that, return the smooth blend and chunks back to the soup pot.
When Max's friend came to my house for lunch, I noticed that they stopped talking when they were having the soup. Hahaha... One of them couldn't raise her head to talk because she kept saying "Oh man@ This soup is so good!"
Another one, text Max and chase me for the recipe. She says "This is so so so much better than the one at The Soup Spoon!"
I'm glad that they liked it so much.
Say NO to canned mushroom soups! No more salty and cream overload mushrooms soup! Say YES to the real thing!