Mushroom Soup
- Daniel
- Jan 14, 2022
- 3 min read
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:
Please visit my "Croutons" page for the recipe.
Make the Soup Base
In a saucepan over medium heat, bring vegetable stock and potatoes to a boil.
Cook until potatoes are fork-tender. Set aside.
In another heavy pot, heat olive oil over medium heat.
Add onions and season with salt, pepper, and sugar. Sauté until translucent.
Add leeks and garlic. Sauté until aromatic.
Add mushrooms and cook until slightly caramelized.
Stir in butter until melted.
Deglaze with vermouth, scraping up brown bits.
Add the cooked potatoes and their stock. Stir to combine.
Simmer gently, then reduce heat to low.
Add cream and milk. Stir to combine. Simmer for 5 minutes.
Transfer soup to a blender (in batches if needed) and blitz until smooth.
Return blended soup to the pot over medium-low heat.
Adjust seasoning with salt, pepper, and mushroom powder. Stir well.
Prepare the Garnishes
Soak dried mushrooms in hot water for 30 minutes. Reserve the soaking liquid.
Thinly slice the mushrooms.
In a skillet over medium heat, melt butter.
Sauté the sliced mushrooms with salt and pepper until lightly caramelized.
Deglaze with the reserved mushroom liquid.
Add nori flakes and sriracha powder. Stir to combine.
Continue cooking until the liquid has evaporated. Set aside.
To Serve
Ladle hot soup into bowls.
Top with sautéed mushroom slices.
Drizzle sacha inchi oil over each serving.
Sprinkle with nori flakes.
Serve with croutons on the side.
Mushroomlicious umami bomb...
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