Mushroom Cream Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mushroom cream soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mushroom Cream Soup is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Mushroom Cream Soup is something which I’ve loved my entire life.

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To get started with this recipe, we have to first prepare a few components. You can cook mushroom cream soup using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mushroom Cream Soup:
  1. Prepare 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Prepare 1⁄2 c olive oil
  3. Prepare 1 spring of rosemary
  4. Take 4 spring of sage
  5. Make ready 1 large yellow onion, peeled and thinly sliced
  6. Prepare 3 garlic, peeled and thinly sliced
  7. Get 1 1⁄2 tsp salt
  8. Make ready 1⁄2 tsp white pepper
  9. Take 500 g white botton mushroom, clean and thinly sliced
  10. Take 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Take 6 cup chicken stock
  12. Make ready 1 cup heavy cream
  13. Prepare 2 tbsp unsalted butter

Pour in stock, a little at a time, stirring constantly. Stir in stock cube and sherry. Heat the butter and oil in a large deep frying pan over a medium heat. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice.

Instructions 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.

Heat the butter and oil in a large deep frying pan over a medium heat. After that transfer half the soup to a blender and whiz to a purée, then return it to the saucepan along with the lemon juice. Taste to check the seasoning, then reheat gently, adding the cream just before serving. CREAM OF MUSHROOM SOUP A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it.

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