Recipe of Ultimate Mushroom Soup

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Mushroom Soup. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mushroom Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushroom Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Mushroom Soup using 16 ingredients and 7 steps. Here is how you cook that.

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks. I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

Ingredients and spices that need to be Prepare to make Mushroom Soup:

1. 2 Chinese Dried Mushrooms,
2. 80 g Unsalted Butter,
3. 1 Yellow Onion Finely Sliced,
4. 1 Yukon Gold Potatoes Peeled Finely Sliced,
5. 200 g Shiitake Mushrooms Finely Sliced,
6. 200 g Swiss Brown Button Mushrooms,
7. 1 Leeks White and Light Green Parts Only Coarsely Sliced,
8. 1 Clove Garlic Finely Minced,
9. 25 ml Vermouth / White Wine,
10. 750 ml Vegetable Stock,
11. 40 ml Heavy Cream,
12. 20 ml Whole Milk,
13. Pinch Sea Salt,
14. Pinch Black Pepper,
15. Pinch Cayenne,
16. Parsley Finely Chopped, For Garnishing

Instructions to make to make Mushroom Soup

1. 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.
2. 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.
3. 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.
4. 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.
5. Bring it up to a simmer. Reduce the heat down to low. Add in cream and milk. Stir to combine well.
6. 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.*
7. 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.

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So that's going to wrap it up with this exceptional food Simple Way to Make Super Quick Homemade Mushroom Soup. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!