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Before you jump to Mushroom Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
You already know that you must have a fit and healthy heart. After all, if your heart is in bad shape then the rest of you isnt going to be healthy either. You already know that if you want your heart to be healthy, you should adopt a good and healthy lifestyle and work out on a regular basis. Did you already know, though, that there are several foods that can help you have a healthy heart? Keep reading to discover which foods are best for your heart.
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We hope you got insight from reading it, now lets go back to mushroom soup recipe. To make mushroom soup you need 16 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Mushroom Soup:
- Get 2 of Chinese Dried Mushrooms,.
- Use 80 g of Unsalted Butter,.
- You need 1 of Yellow Onion Finely Sliced,.
- Get 1 of Yukon Gold Potatoes Peeled Finely Sliced,.
- Use 200 g of Shiitake Mushrooms Finely Sliced,.
- Get 200 g of Swiss Brown Button Mushrooms,.
- Take 1 of Leeks White and Light Green Parts Only Coarsely Sliced,.
- You need 1 Clove of Garlic Finely Minced,.
- Take 25 ml of Vermouth / White Wine,.
- Provide 750 ml of Vegetable Stock,.
- Use 40 ml of Heavy Cream,.
- Take 20 ml of Whole Milk,.
- Use Pinch of Sea Salt,.
- Get Pinch of Black Pepper,.
- Use Pinch of Cayenne,.
- Prepare of Parsley Finely Chopped, For Garnishing.
Steps to make Mushroom Soup:
- 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. Set aside. 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. Set aside. To serve, transfer soup into serving bowl. Garnish with the dried mushroom powder and parsley..
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