Friday, April 25, 2014

The Real Cream Of Mushrooms Soup

I've always loved cream of mushroom and I honestly think this is the best one I've ever had.

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.

Ingredients
(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
for garnishing
  • some extra whipping cream
  • some spring onions or fresh parsley
Method
  1. 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. 
  2. 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.
  3. Stir in the flour and cook for one minute more, then gradually stir in the stock. 
  4. 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. 
  5. Reduce heat, cover and simmer gently for about 20mins, until the mushrooms are tender. Stir in the thymes.
  6. Remove 1/3 portion of the chunky mushroom soup, set aside. 
  7. Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth. 
  8. Return the smooth blend and chunks back to the soup pot and stir in the white wine.
  9. Add cream and season with salt and pepper. 
  10. Warm through, without boiling. Ladle into bowls and garnish with drops or swirls of cream. Enjoy! 
Note :
  1. The existence of flour is to thicken the soup.
  2. 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. 
  3. 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.


 Stir in the wine and finally, add cream and season with salt and pepper.



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!

12 comments:

  1. jong belegen kaasApril 27, 2014 at 6:26 PM

    lovely mushroom soup, i agree that no canned soup....lovely blog, love ur recipes

    ReplyDelete
  2. Hi Annie, what is the brand of chix stock that u use? Also roughly how many ple can the soup serve? 5? Thanks

    ReplyDelete
    Replies
    1. Hi, Any brand will do. The most common ones is Swanston and Campbell brand :)

      Delete
  3. I am reading this on bed and now my stomach is complaining. Will keep this recipe. Thanks for sharing :) By the way, do we need to boil some water with Chicken stock in the pot before melting butter?

    ReplyDelete
    Replies
    1. Hi Waco, when i mention chicken stock, it means chicken soup. Not those chicken cubes stock :)

      Delete
  4. Hey, Annie! Your home made mushroom soup is the real deal. Lots of mushrooms and lots of flavour. Canned mushrooms tak laku already hee..hee..

    ReplyDelete
  5. Hi Annie, this looks promising - I have been wanting to make home-cooked mushroom soup for my kids as they love it! One question - do u make the chicken stock? Or can buy ready-made ones? Thanks for sharing the recipe.
    Jan

    ReplyDelete
    Replies
    1. Hi Jan, either way. I use my own chicken stock for the 2nd time I cook it. But the rest of the time, i don't have the luxury to cook chicken stock on my own. So, I just purchase the ready-made one's. It's fine :)

      Delete
  6. Hi there, I just wanna say a big thank you for the recipe. I chanced upon your blog and decided to give it a go on Sunday - it was simply heavenly. Thanks again for sharing this and will be trying your Collagen broth soon. :)

    ReplyDelete
  7. Hi Annie. I was looking for recipes providing step-by-step instructions with pictures and chanced upon your blog. I love it. Will be trying out some recipes soon. Any advice for beginners?
    Thanks for sharing, Annie. Keep up the great work.

    ReplyDelete
    Replies
    1. Hi Annie Lim, thanks for visiting my blog. My advice for beginners? Just keep calm and cook. When you failed, try again. Never fear. Do adjust the saltiness or sweetness to suit your own tastebud, as the amount salt/sugar is just an indication. It suits me, but it might not suit you. Happy cooking! :D

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