Sunday, 2 March 2014

Recipe: Homemade Mushroom Soup

When eating out, cream of mushroom or mushroom soup has always been my favourite. It is quite shameful that some restaurants serve canned mushroom soup. To me, a good bowl of mushroom soup should consist of a smooth puree of mushrooms and gives off a fragrant scent of mushrooms. Even so, I’ve came across mushroom soup with chunks of mushrooms and it tasted really good.

To satisfy my mushroom soup cravings, I decided to make my very own.

Mushroom soup
Mushroom soup with cream and sauteed sliced mushrooms

Here’s the recipe:

Homemade Mushroom Soup (serves 5-6)

700g        Mushrooms - a mixture of fresh button and chestnut mushrooms (sliced)
20g          Dried porcini mushroom (optional)
3 tbsp      Butter
1000ml    Chicken stock
120ml      Creme Fraiche or Double Cream
2 tbsp      Olive oil
2 cloves   Garlic (finely chopped)
1              Onion (finely chopped)
Parsley (finely chopped)
Black pepper


1. Soak the dried porcini mushrooms in boiling water for about 20 minutes. In the meantime, prepare the mushrooms, onion, garlic and parsley.

2. Heat the olive oil in a deep saucepan or a pot and stir in the onion and garlic. Fry the garlic and onion until translucent.

3. Add in the butter to the pot and stir until the butter foams. Then, add in the sliced mushrooms and season with salt and black pepper.
TIP: Avoid adding too much salt if using prepared chicken stock or chicken stock cubes.

4. When the mushrooms are soft, add the chicken stock and cook over medium heat. Add in the chopped parsley.
TIP: Any type of chicken stock goes well. If using concentrated chicken stock, dilute as instructed by the chicken stock package. I used 2 Knorr chicken stock cubes diluted in 1000ml of water.

5. Turn off the heat and blend the soup in batches.

6. Pour the blended soup back into the pot and cook over low heat. Add in cream and stir well to combine the cream with the soup.
TIP: I used creme fraiche in my soup. To minimise wastage of material, use double cream for the soup as it is needed when serving the soup.

7. Serve the soups topped with a little double cream and some sauteed sliced mushrooms.

The mushroom soup had a strong mushroom fragrance and goes well with garlic bread.


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