Cream of Mushroom Soup

Serves 4
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Directions

  1. 1Begin by slicing your mushrooms.
  2. 2Sauté the mushrooms until softened.
  3. 3Finely dice your shallots.
  4. 4Sweat them down in butter and oil.
  5. 5Add some garlic.
  6. 6Deglaze the pan with white wine.
  7. 7Add flour for thickness.
  8. 8Make a quick miso mushroom stock to take taste to the next level.
  9. 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.