Try Making This Creamy, Delicious Mushroom Soup

CategoryCooking MethodTags, DifficultyBeginner
Yields1 ServingPrep Time20 minsCook Time10 mins
Yields1 ServingPrep Time20 minsCook Time10 mins

One of the (many) things we love about mushroom soup is its simplicity, distinctive mushroom flavour and how it’s everyone’s favourite appetizer. Today, we have CY Phang to walk us through a easy, simple mushroom soup recipe that’s fit to be on a restaurant menu! That’s right – no thin, watery mushroom soups here.

In less than half an hour, you’ll be able to enjoy a creamy, chunky mushroom soup – best enjoyed with a slice of garlic bread. A quick note on the mushrooms – you can use a variety of mushrooms, such as grey or white oyster, shiitake, white button or Swiss brown. We love using grey oyster mushrooms – its mild taste and tender texture lends itself well to a nice mushroom soup.

Ingredients

 200 g fresh mushrooms, cut into smaller pieces
 2 tbsp unsalted butter
 1 medium yellow onion, diced
 1 l chicken stock or vegetable stock or water
 250 ml of cooking cream or whipping cream
 salt & black pepper to taste
 ½ tsp chopped chives

Instructions

1

Saute diced onion in butter on medium heat for about 2 minutes until slightly browned and aromatic.

2

Add in mushroom and stir briefly, pour in chicken or vegetable stock or water, bring to boil and continue to simmer on low heat for about 10 – 15 minutes until mushrooms turn soft, turn off heat.

3

Use a hand blender (we use Kenwood Triblade Hand Blender) to blend until smooth. If you don’t have a hand blender, pour into a normal blender with a heat proof jar and blend until smooth and creamy.

4

Pour in cooking/whipping cream (we use Lescure whipping cream for its high fat content and quality), turn on heat, seasoned with salt & black pepper, and cook for another 2 – 3 minutes. Ladle out into soup bowls, sprinkle with chopped chives and serve immediately with garlic bread or toasts or croutons.

Note: To thicken soup, mix 1 teaspoon of plain flour with 3 tablespoons of water and stir into the soup with the cream. This is optional and a personal preference.

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This recipe uses Hand Blenders