I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.
I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.
Inspired by Heston Blumenthal
Chinese Dried Mushrooms, 2
Unsalted Butter, 80g
Yellow Onion Finely Sliced, 1
Yukon Gold Potatoes Peeled Finely Sliced, 1
Shiitake Mushrooms Finely Sliced, 200g
Swiss Brown Button Mushrooms, 200g
Leeks White and Light Green Parts Only Coarsely Sliced, 1
Garlic Finely Minced, 1 Clove
Vermouth / White Wine, 25ml
Vegetable Stock, 750ml
Heavy Cream, 40ml
Whole Milk, 20ml
Sea Salt, Pinch
Black Pepper, Pinch
Parsley Finely Chopped, For Garnishing
Heavy Sauce Pot
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.
Blitz until powder form.
In a sauce pot over medium heat, add butter.
Once butter has completely melted, add in onion and potatoes.
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.
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.
Bring it up to a simmer.
Reduce the heat down to low.
Add in cream and milk.
Stir to combine well.
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.*
Blitz until smooth.
Return the soup back into the pot.
To serve, transfer soup into serving bowl.
Garnish with the dried mushroom powder and parsley.