Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, mushroom soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Mushroom Soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Mushroom Soup is something that I have loved my whole life.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have mushroom soup using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Mushroom Soup:
- Get 2 Chinese Dried Mushrooms,
- Take 80 g Unsalted Butter,
- Prepare 1 Yellow Onion Finely Sliced,
- Prepare 1 Yukon Gold Potatoes Peeled Finely Sliced,
- Take 200 g Shiitake Mushrooms Finely Sliced,
- Take 200 g Swiss Brown Button Mushrooms,
- Prepare 1 Leeks White and Light Green Parts Only Coarsely Sliced,
- Make ready 1 Clove Garlic Finely Minced,
- Make ready 25 ml Vermouth / White Wine,
- Make ready 750 ml Vegetable Stock,
- Take 40 ml Heavy Cream,
- Take 20 ml Whole Milk,
- Get Pinch Sea Salt,
- Take Pinch Black Pepper,
- Make ready Pinch Cayenne,
- Take Parsley Finely Chopped, For Garnishing
They serve it with a dollop of orange marmalade in the bottom of the bowl. Looking for recipes for mushroom soup? Taste of Home has the best mushroom soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Sprinkle over the flour and stir to combine.
Instructions to make Mushroom Soup:
- 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.
Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. This is a pretty good mushroom soup recipe, with a little tweaking of course. I saute half the mushroom/onion/seasoning mixture - no broth yet - then I added a little half and half and put it in the food processor. Never add salt to mushrooms until they've already browned or it won't happen, but other seasonings are fine.
So that is going to wrap this up with this exceptional food mushroom soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at 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!
