Updated: Jan 23, 2022
This is another dish that I served during the Xmas dinner. I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my school years. That and some instant ramen.
I had experimented, researched and tested 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 used what I can get my hands on, shiitake and Swiss brown button mushrooms.
I love how Heston blitz some dried mushrooms into a powder and added them into the soup. It kicks this soup up a notch. Of cos, I added my own je ne sais quoi with some sauteed mushrooms and sacha inchi oil. Yes! Step aside truffle oil!
Inspired by Heston Blumenthal
Vegetable Stock, 750ml
Yukon Gold Potatoes Wedged, 1
High Quality Olive Oil, 2 TBSP
Yellow Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Demerara Sugar, Pinch
Leeks White and Light Green Parts Only Coarsely Sliced, 2
Garlic Finely Minced, 3 Cloves
Shiitake Mushrooms Finely Sliced, 200g
Swiss Brown Button Mushrooms, 200g
Unsalted Butter, 80g
Vermouth / White Wine, 25ml
Heavy Cream, 40ml
Whole Milk, 20ml
Mushroom Powder, Pinch
Dried Mushrooms, 5
Unsalted Butter 1 TBSP
Nori Flakes, Pinch + More For Garnish
Sriracha Powder / Chili Flakes, Pinch
Sacha Inchi Oil / Extra Virgin Olive Oil, For Drizzling
Heavy Sauce Pot
Cast Iron Skillet / Pan
In a sauce pot over medium heat, add vegetable stock and potatoes.
Bring it up to a boil and cook until the potatoes are fork tender.
In another heavy sauce pot over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Season with salt, pepper and sugar.
Saute until translucent.
Add in leeks and garlic and saute until aromatic.
Add in mushrooms. Saute until the mushrooms start to caramelize.
Add in butter and saute until the butter has melted.
Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot.
Add in vegetable stock and potatoes.
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.
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 over medium-low heat.
Taste and adjust for seasonings with salt and pepper.
Add in mushroom powder and give it a final stir.
For the garnishes.
Hydrate the dried mushrooms with hot water.
Set aside for 30 mins.
Slice the mushrooms thinly and reserve the liquid.
In a skillet over medium heat, add butter.
Once the butter starts to melt, add in the mushroom slices.
Season with salt and pepper.
Saute until slightly caramelized.
Deglaze with the reserved liquid.
Add in nori flakes and sriracha powder.
Saute until well combined.
Continue cooking until the liquid has fully evaporated.
Remove from heat and set aside.
To serve, ladle the soup into serving bowls.
Garnish with the mushroom slices.
Drizzle sacha inchi oil over the top.
And lastly, sprinkle some nori flakes.
Mushroomlicious umami bomb...