Mushroom Cream Soup
Mushroom Cream Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, mushroom cream soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mushroom Cream Soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Mushroom Cream Soup is something which I have loved my whole life. They are nice and they look fantastic.

Cream of Mushroom Soup Cream of Mushroom Soup I Cream of Mushroom Soup I. Cream of Mushroom Soup Chef John's Creamy Mushroom Soup Chef John's Creamy Mushroom Soup. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

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

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. Make ready 1 spring of rosemary
  4. Take 4 spring of sage
  5. Take 1 large yellow onion, peeled and thinly sliced
  6. Take 3 garlic, peeled and thinly sliced
  7. Prepare 1 1/2 tsp salt
  8. Prepare 1/2 tsp white pepper
  9. Get 500 g white botton mushroom, clean and thinly sliced
  10. Prepare 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Make ready 6 cup chicken stock
  12. Make ready 1 cup heavy cream
  13. Take 2 tbsp unsalted butter

Creamy mushroom soup from scratch has a depth of flavour so different from canned soups (aka slop), thanks to fresh herbs and ingredients. Just a handful of ingredients needed to make your own version: Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your. Bring a kettle to the boil, then pour the water over the dried porcini just to cover.

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.

Transfer the soup back to the pot, add the cream, and heat it to a simmer. Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth. Return soup to pot and stir in cream and.

So that’s going to wrap this up with this special food mushroom cream soup recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!