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Mushroom Soup
Mushroom Soup

Before you jump to Mushroom Soup recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Pick water over other refreshments. Having a soda or a cup of coffee every occasionally isn’t a horrible idea. Getting all your hydration from them is a horrendous idea. Drinking water instead of other types of drinks is a good way to aid your body in its health and hydration. This also helps you decrease your caloric intake by hundreds of points without needing to buy and eat gross diet foods. Water is often the key to successful weight-loss and healthfulness.

There are a whole lot of things that work toward your getting healthy. Not all of them demand fancy gym memberships or limited diets. Little things, when done every single day, can do plenty to enable you to get healthy and lose pounds. Make smart choices every day is a great start. A good amount of physical activity each day is also necessary. The numbers on the scale aren’t the only signal of your healthfulness. It’s about making your body as strong as it can be.

We hope you got benefit from reading it, now let’s go back to mushroom soup recipe. To cook mushroom soup you need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Mushroom Soup:
  1. You need Chinese Dried Mushrooms,
  2. Take Unsalted Butter,
  3. Provide Yellow Onion Finely Sliced,
  4. Use Yukon Gold Potatoes Peeled Finely Sliced,
  5. You need Shiitake Mushrooms Finely Sliced,
  6. You need Swiss Brown Button Mushrooms,
  7. Prepare Leeks White and Light Green Parts Only Coarsely Sliced,
  8. Prepare Garlic Finely Minced,
  9. Provide Vermouth / White Wine,
  10. Use Vegetable Stock,
  11. Take Heavy Cream,
  12. Provide Whole Milk,
  13. Use Sea Salt,
  14. You need Black Pepper,
  15. Provide Cayenne,
  16. You need Parsley Finely Chopped, For Garnishing
Steps to make Mushroom Soup:
  1. Preheat oven to 160 degree celsius or 320 fahrenheit. - - Wack the dried mushrooms into the oven and roast until aromatic. - - Remove from oven. - - Transfer dried mushrooms into a spice blender.
  2. Blitz until powder form. - - Set aside. - - In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and potatoes.
  3. Saute until the onions are translucent and the potatoes are soft. - - The potatoes should be soft enuff to be broken easily by a spatula. - - Add in mushrooms. - - Saute until the mushrooms start to caramelize.
  4. Add in leeks and garlic. - - Saute until aromatic. - - Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot. - - Add in vegetable stock and stir to combine well.
  5. Bring it up to a simmer. - - Reduce the heat down to low. - - Add in cream and milk. - - Stir to combine well.
  6. Continue cooking for about 5 mins. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Slowly and carefully transfer into a blender. - - You may reserve some mushroom slices for garnishing later. You may also have to do it in batches.
  7. Blitz until smooth. - - Return the soup back into the pot. - - Set aside. - - To serve, transfer soup into serving bowl. - - Garnish with the dried mushroom powder and parsley.

Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion and thyme and a small amount of seasoning. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper. This deliciously good mushroom soup, made with double cream, garlic, butter and shallots makes a wonderfully heartwarming light meal.

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