Cream of Mushroom Soup
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If you’re looking for something delicious yet nourishing to help you get through a cold autumn night, then this is the recipe for you! Thanks to member @Tamaya, we got the opportunity to learn how to whip up a comforting cream of mushroom soup. You can enjoy it on its own or serve it with a grilled piece of toast coated with butter.
Popping with intense flavours from the mix of mushrooms and herbs, this soup also packs a powerful nutritional punch. The main ingredient—mushrooms—are filled with protein and a host of essential minerals and vitamins. And the best part of all is that this soup is made without cream! Yes, you read that right… But trust us, it’s possible.
Here are the ingredients you need:
1. 700g button mushrooms
2. 40g of dried Porcini or Shiitake mushrooms
3. One large potato
4. One leek
5. One brown onion
6. Three garlic cloves
7. Six sprigs of thyme (or half tsp dried)
8. A litre of vegetable stock
9. 80g of butter
10. Small bunch of fresh parsley
11. Two tbsp of olive oil
12. Salt and Pepper
13. Three cups of water
Kick things off by chopping all of the vegetables thinly. Then, add some butter in a large pot and let it melt over medium heat. Add the onion and leek and let them cook for about two minutes before adding the potato, thyme, and garlic. Pour the vegetable stock and bring the ingredients to a gentle simmer.
Add the mushrooms to a frying pan on high heat with a splash of olive oil. Cook for three minutes while stirring or tossing. Add half of the soup, and reserve the other half for later. Add the dried mushrooms as well as the three cups of water, and simmer for 20 minutes.
Season the mixture with salt and pepper before transferring it to a high-speed blender. Blend it one small portion at a time until it reaches a creamy smooth texture. Return the soup to a saucepan or the same pot and place over low heat. Add the remaining mushrooms and turn off the heat once it simmers. Chop the parsley and sprinkle on top. Enjoy this cream of mushroom soup during your next cosy night in, and feel free to add some toasted bread or even grilled cheese as a delicious side!
You can also opt to watch how to make this recipe below:
Popping with intense flavours from the mix of mushrooms and herbs, this soup also packs a powerful nutritional punch. The main ingredient—mushrooms—are filled with protein and a host of essential minerals and vitamins. And the best part of all is that this soup is made without cream! Yes, you read that right… But trust us, it’s possible.
Source: Pexels
Here are the ingredients you need:
1. 700g button mushrooms
2. 40g of dried Porcini or Shiitake mushrooms
3. One large potato
4. One leek
5. One brown onion
6. Three garlic cloves
7. Six sprigs of thyme (or half tsp dried)
8. A litre of vegetable stock
9. 80g of butter
10. Small bunch of fresh parsley
11. Two tbsp of olive oil
12. Salt and Pepper
13. Three cups of water
Kick things off by chopping all of the vegetables thinly. Then, add some butter in a large pot and let it melt over medium heat. Add the onion and leek and let them cook for about two minutes before adding the potato, thyme, and garlic. Pour the vegetable stock and bring the ingredients to a gentle simmer.
Add the mushrooms to a frying pan on high heat with a splash of olive oil. Cook for three minutes while stirring or tossing. Add half of the soup, and reserve the other half for later. Add the dried mushrooms as well as the three cups of water, and simmer for 20 minutes.
Season the mixture with salt and pepper before transferring it to a high-speed blender. Blend it one small portion at a time until it reaches a creamy smooth texture. Return the soup to a saucepan or the same pot and place over low heat. Add the remaining mushrooms and turn off the heat once it simmers. Chop the parsley and sprinkle on top. Enjoy this cream of mushroom soup during your next cosy night in, and feel free to add some toasted bread or even grilled cheese as a delicious side!
You can also opt to watch how to make this recipe below:
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