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Mushroom Soup

Updated: May 22


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!


Ingredients:

Inspired by Heston Blumenthal

(Serve 4)

  • 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

  • Garnishes:

  • 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

  • Croutons Homemade, For Serving

Equipment:

  • Sauce Pot

  • Heavy Sauce Pot

  • Blender

  • Cast Iron Skillet / Pan

Directions:

  1. Please visit my "Croutons" page for the recipe.

  2. Make the Soup Base

  3. In a saucepan over medium heat, bring vegetable stock and potatoes to a boil.

  4. Cook until potatoes are fork-tender. Set aside.

  5. In another heavy pot, heat olive oil over medium heat.

  6. Add onions and season with salt, pepper, and sugar. Sauté until translucent.

  7. Add leeks and garlic. Sauté until aromatic.

  8. Add mushrooms and cook until slightly caramelized.

  9. Stir in butter until melted.

  10. Deglaze with vermouth, scraping up brown bits.

  11. Add the cooked potatoes and their stock. Stir to combine.

  12. Simmer gently, then reduce heat to low.

  13. Add cream and milk. Stir to combine. Simmer for 5 minutes.

  14. Transfer soup to a blender (in batches if needed) and blitz until smooth.

  15. Return blended soup to the pot over medium-low heat.

  16. Adjust seasoning with salt, pepper, and mushroom powder. Stir well.

  17. Prepare the Garnishes

  18. Soak dried mushrooms in hot water for 30 minutes. Reserve the soaking liquid.

  19. Thinly slice the mushrooms.

  20. In a skillet over medium heat, melt butter.

  21. Sauté the sliced mushrooms with salt and pepper until lightly caramelized.

  22. Deglaze with the reserved mushroom liquid.

  23. Add nori flakes and sriracha powder. Stir to combine.

  24. Continue cooking until the liquid has evaporated. Set aside.

  25. To Serve

  26. Ladle hot soup into bowls.

  27. Top with sautéed mushroom slices.

  28. Drizzle sacha inchi oil over each serving.

  29. Sprinkle with nori flakes.

  30. Serve with croutons on the side.


Mushroomlicious umami bomb...

Recipe Video:




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