Serves 4
Directions
- 1Begin by slicing your mushrooms.
- 2Sauté the mushrooms until softened.
- 3Finely dice your shallots.
- 4Sweat them down in butter and oil.
- 5Add some garlic.
- 6Deglaze the pan with white wine.
- 7Add flour for thickness.
- 8Make a quick miso mushroom stock to take taste to the next level.
- 9Finish the soup off with cream and more parsley.
Ingredients
- 750 g chestnut mushrooms
- 250 g oyster mushrooms
- 5 garlic cloves
- 2 banana shallots
- 1 tbsp fresh thyme leaves
- 250 ml white wine
- 2 tbsp plain flour
- 1 l boiling water
- 1 veg stock cube
- 250 ml cream
- 1 tsp mushroom powder
- 1 tsp miso paste
- 1 tsp dijon mustard
- 1 tbsp smoked paprika
- 1 handful fresh parsley
- 2 tbsp butter
- 2 tbsp olive oil
- salt
- pepper
Equipment
pancutting boardknifeladlebowlwhisk
Tips
- Add mushroom powder for enhanced flavor.
- Serve with buttered toast.
- Fry oyster mushrooms in a hot oiled pan until crispy for topping.
- Add miso paste and mustard if desired for additional flavor.
- Deglaze the pan with white wine after caramelizing mushrooms.
- Gradually add stock while stirring for consistency.
- Cook flour for 2 minutes after adding to the pan.
- Sauté shallots until softened before adding mushrooms.
- Cook chestnut mushrooms for 10 minutes to draw out moisture.
- Mince garlic and add with thyme/parsley, frying until fragrant.
- Simmer the soup for 15-20 minutes until thickened.
- Season to taste with salt and pepper after adding cream, miso paste, and mustard.
- Top the soup with crispy oyster mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika for serving.
- Make a quick miso mushroom stock to take taste to the next level.
- Finish the soup off with cream and more parsley for added richness and freshness.
- Use Flora double cream for the soup.
- Prepare mushroom stock by adding vegetable stock cube and mushroom powder to boiling water and whisking to combine.
- Tear oyster mushrooms into strips before frying for crispiness.
- Warm butter and oil in a pan on medium-high heat to begin cooking.
- Dice shallots finely for sautéing.
- Slice chestnut mushrooms before cooking to ensure even cooking.
- Add a large pinch of salt when cooking mushrooms to help draw out moisture.
- The soup base is made from sautéed mushrooms, shallots, garlic, and herbs, thickened with flour and deglazed with white wine.
- Crispy oyster mushrooms provide a textural contrast to the creamy soup.
- The recipe highlights comfort food at its finest.
- It is part of "Soup Season 2" series focusing on making the best soups.
- The recipe is designed for easy replication at home.
- The use of miso mushroom stock is suggested to elevate the soup's flavor profile.
- Garnishing with paprika and parsley adds visual appeal and fresh flavor.
- The full written recipe is available for detailed instructions.
- The recipe emphasizes the use of fresh ingredients like parsley and thyme for flavor.
- The cooking process involves several stages, from sautéing to simmering, to develop rich flavors.
- The final soup has a thick, creamy consistency.
- The visual presentation of the soup is enhanced with cream swirls and paprika dust.
- It is described as a favorite recipe being brought back.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m