Mushroom Soup. Get Access To Daily Recipes, Tips, Product Recommendations & So Much More! Creamy Mushroom Soup A rich, delicious, hearty soup for cold winter days. Mushroom soup is the ultimate comfort food.
Line a baking sheet with parchment paper.
Place mushrooms in a single layer onto the prepared baking sheet.
Cook until the onion is soft and translucent, then add the mushrooms and the.
You can cook Mushroom Soup using 16 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Mushroom Soup
- It's 2 of Chinese Dried Mushrooms,.
- It's 80 g of Unsalted Butter,.
- Prepare 1 of Yellow Onion Finely Sliced,.
- Prepare 1 of Yukon Gold Potatoes Peeled Finely Sliced,.
- Prepare 200 g of Shiitake Mushrooms Finely Sliced,.
- Prepare 200 g of Swiss Brown Button Mushrooms,.
- It's 1 of Leeks White and Light Green Parts Only Coarsely Sliced,.
- You need 1 Clove of Garlic Finely Minced,.
- You need 25 ml of Vermouth / White Wine,.
- It's 750 ml of Vegetable Stock,.
- Prepare 40 ml of Heavy Cream,.
- You need 20 ml of Whole Milk,.
- Prepare Pinch of Sea Salt,.
- It's Pinch of Black Pepper,.
- You need Pinch of Cayenne,.
- It's of Parsley Finely Chopped, For Garnishing.
The delicate taste of wild mushrooms can be easily lost in a soup. This recipe lets their taste shine. Perfect after a day in the woods! Hungarian soup is a very popular recipe made with spices such as dill and Hungarian paprika.
Mushroom Soup instructions
- Preheat oven to 160 degree celsius or 320 fahrenheit. Wack the dried mushrooms into the oven and roast until aromatic. Remove from oven. Transfer dried mushrooms into a spice blender..
- Blitz until powder form. Set aside. In a sauce pot over medium heat, add butter. Once butter has completely melted, add in onion and potatoes..
- Saute until the onions are translucent and the potatoes are soft. The potatoes should be soft enuff to be broken easily by a spatula. Add in mushrooms. Saute until the mushrooms start to caramelize..
- Add in leeks and garlic. Saute until aromatic. Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot. Add in vegetable stock and stir to combine well..
- Bring it up to a simmer. Reduce the heat down to low. Add in cream and milk. Stir to combine well..
- Continue cooking for about 5 mins. Taste and adjust for seasoning with salt, pepper and cayenne. Slowly and carefully transfer into a blender. *You may reserve some mushroom slices for garnishing later. You may also have to do it in batches.*.
- Blitz until smooth. Return the soup back into the pot. Set aside. To serve, transfer soup into serving bowl. Garnish with the dried mushroom powder and parsley..
This yummy and simple version doesn't disappoint. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Sprinkle over the flour and stir to combine.