Mushroom Cream Soup
Mushroom Cream Soup

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mushroom cream soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mushroom Cream Soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Mushroom Cream Soup is something that I have loved my entire life. They’re nice and they look wonderful.

But you can bottle it, and that's exactly what we did. Introducing a soup with nothing to hide. We don't leave taste to the imagination.

To begin with this recipe, we have to prepare a few ingredients. You can have mushroom cream soup using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Mushroom Cream Soup:
  1. Take 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Take 1/2 c olive oil
  3. Get 1 spring of rosemary
  4. Get 4 spring of sage
  5. Prepare 1 large yellow onion, peeled and thinly sliced
  6. Take 3 garlic, peeled and thinly sliced
  7. Make ready 1 1/2 tsp salt
  8. Take 1/2 tsp white pepper
  9. Get 500 g white botton mushroom, clean and thinly sliced
  10. Take 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Make ready 6 cup chicken stock
  12. Make ready 1 cup heavy cream
  13. Make ready 2 tbsp unsalted butter

Add in the chicken broth and heat until slightly thickened while stirring frequently. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Transfer the soup back to the pot, add the cream, and heat it to a simmer.

Steps to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

Add balsamic, then taste and adjust seasonings. Serve warm with reserved mushrooms on top and crusty chunks of warm bread. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth. Return soup to pot and stir in cream and. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup.

So that’s going to wrap this up for this special food mushroom cream soup recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!