Mushroom Soup Recipe

Mushroom soup is one of my favourite soup when I was young. I remembered always ordering mushroom soup whenever I visited Pizza Hut in Malaysia. Campbell’s mushroom soup in cans are one of the soup that I always bought when I was young. It was an option for my supper during my schooling days. I remembered I always sliced up additional mushrooms from cans to add into the soup. In my opinion, the soup had too little mushrooms and too finely chopped! With the additional mushrooms in the soup, it’s perfect and satisfying! 

Ahh, those were the days where I can never grow fat even eating supper often. This isn’t how it is now! As the age catching up, the metabolism slowly goes down the hill and fats starts growing everywhere in the body. 

Oh well, I am totally out of the topic now. So going back to mushroom soup, one of my Dayre reader with the username of @tofulove had requested for mushroom soup recipe. So here I am posting another soup recipe again today. 

Like yesterday’s soup, it’s also going to be a cream-less soup. If you like to your soup to have cream, just omit the other vegetables and replace it with cream as according to your taste. Besides, I enjoyed using a different variety of mushrooms in my soup for a more earthy flavours. However, it is NOT a must! Just use whatever mushrooms that you can get from your local supermarkets. So are you ready to find out the recipe? 

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS 
Serves 4 – 5

10g dried porcini/ shiitake mushrooms
500ml water

600g mixed mushrooms
1 onions, medium sized
2 potatoes, medium sized
1 carrot
600ml chicken stocks
Salt, to taste
Black pepper, to taste
Olive oil

1.Rehydrate dried porcini/ shiitake mushrooms with 500ml of water until soften.

2. Squeeze dry the dried porcini, and finely slice. Reserved the soaked water aside.

3. Separately, finely slice the mushrooms and the stalks.

*I separated the mushrooms’ stalks as they tends to be harder and woody. Hence I choose to blend all the stalks until smooth. Meanwhile, half of the mushrooms will be left as mentioned in step 12.

*I used a combinations of white button mushrooms, Swiss brown mushrooms, portobello mushrooms and dried porcini mushrooms.

4. Separately, roughly slice the onion, carrot and potatoes.

5. Heat up a pot with some olive oil, and sauté the mushroom stalks until soften. Remove and set aside.

6. Using the same pot, heat some olive oil again. Then add in the sliced mushrooms and sauté until they are soften. Remove all the mushrooms and it’s juices from pot and set aside.

7. In the same pot, heat up some olive oil again. Add in the sliced onion and sauté until soft and translucent.

8. Add in sliced carrot and potatoes. Mix well and sauté for 1 – 2 minutes.

9. Then add in the rest of the ingredients (rehydrated porcini mushrooms and it’s water, sautéed mushroom’s stalks, half of the sautéed mushrooms, dried bay leaves, thymes, and chicken stocks). Bring the soup to boil, and continue to simmer until all the vegetables are soften and can be easily break with a fork.

*You can substitute the dried porcini/ shiitake mushrooms with 2 tsp of porcini powder. Then replace the 500ml of water with equivalent amount of chicken stocks.

10. Remove the dried bay leaves and thymes from the soup.

11. Remove the soup from heat, and use a stick blender to blend until smooth.

*If you are using a normal blender, allow the soup to cool to room temperature before blending.

12. Bring the soup to boil again, and add in the remaining half of the sautéed mushrooms. Season with salt and pepper to taste. Serve immediately.

*I always like my mushroom soups to have some mushroom slices in it. If you prefer your soup without any mushroom slices in it, just add in all the sautéed mushrooms in step 9. 

Mushroom Soup Recipe

  • Servings: 4-5
  • Difficulty: easy
  • Print

Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 10g dried porcini/ shiitake mushrooms
  • 500ml water
  • 600g mixed mushrooms
  • 1 onions, medium sized
  • 2 potatoes, medium sized
  • 1 carrot
  • 600ml chicken stocks
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil

Directions

  1. Rehydrate dried porcini/ shiitake mushrooms with 500ml of water until soften.
  2. Squeeze dry the dried porcini, and finely slice. Reserved the soaked water aside.
  3. Separately, finely slice the mushrooms and the stalks.
  4. Separately, roughly slice the onion, carrot and potatoes.
  5. Heat up a pot with some olive oil, and sauté the mushroom stalks until soften. Remove and set aside.
  6. Using the same pot, heat some olive oil again. Then add in the sliced mushrooms and sauté until they are soften. Remove all the mushrooms and it’s juices from pot and set aside.
  7. In the same pot, heat up some olive oil again. Add in the sliced onion and sauté until soft and translucent.
  8. Add in sliced carrot and potatoes. Mix well and sauté for 1 – 2 minutes.
  9. Then add in the rest of the ingredients (rehydrated porcini mushrooms and it’s water, sautéed mushroom’s stalks, half of the sautéed mushrooms, dried bay leaves, thymes, and chicken stocks). Bring the soup to boil, and continue to simmer until all the vegetables are soften and can be easily break with a fork.
  10. Remove the dried bay leaves and thymes from the soup.
  11. Remove the soup from heat, and use a stick blender to blend until smooth.
  12. Bring the soup to boil again, and add in the remaining half of the sautéed mushrooms. Season with salt and pepper to taste. Serve immediately.

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