Directions
- 1Chop button mushrooms, brown mushrooms, oyster mushrooms, shiitake mushrooms, and small mushrooms.
- 2Chop one leek and one shallot.
- 3Chop one potato and three cloves of garlic.
- 4Add olive oil to a stock pot and sauté the leeks and shallots, adding salt to draw out moisture.
- 5Add the potatoes and continue to sauté.
- 6Add the garlic and sauté until tender.
- 7Add thyme and white wine to deglaze.
- 8Set aside and sauté small mushrooms in a separate pan, basting with butter.
- 9Add two-thirds of the sautéed mushrooms to the stock pot and mix.
- 10Add chicken stock and salt and cook until the potatoes are fully cooked.
- 11Blend the soup until smooth.
- 12Add remaining sautéed mushrooms to the blended soup and heat.
Ingredients
- 500 grams button mushrooms
- 500 grams brown mushrooms
- 100 grams oyster mushrooms
- 100 grams shiitake mushrooms
- 100 grams small mushrooms
- 1 leek
- 1 shallot
- 1 potato
- 3 cloves garlic
- 2 tbsp olive oil
- 6 pinches salt
- 1 tbsp butter
- 1 tsp thyme
- 100 ml white wine
- 700 ml chicken stock
Equipment
knifecutting boardstock potsaucepanimmersion blender
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