Mushroom Soup

Name: Mushroom Soup
Total time: 1 h
Yield: 4 servings
Ingredients: 372 g Mixed mushrooms; butter; 4 Mealy potatoes; 1 yellow onion; 300 ml water; 1 pinch White pepper; 2 cubes vegetable stock; 500 ml milk; 250 ml cooking cream; ½ tsp salt; 2 tbsp white wine or squeezed lemon juice; 20 g Chopped fresh chives

The potato soup becomes a delicious mushroom soup when you add chanterelles or other mushrooms.

Ingredients

Mixed mushrooms	372 g
Butter
Mealy potatoes	4
Yellow onion	1
Water	300 ml
White pepper	1 pinch
Cubes vegetable stock	2
Milk	500 ml
Cooking cream	250 ml
Salt	½ tsp
White wine or squeezed lemon juice	2 tbsp
Chopped fresh chives	20 g

Instructions

Cut the mushrooms into pieces. Fry in butter and set aside.
Peel and slice the potatoes and onion. Fry the potatoes and onion in butter in a pan.
Add water, pepper and stock cubes. Let the soup boil for about 15 minutes.
Whisk or mash the onion and potatoes. Add the mushrooms, milk and cream. Cook for a few minutes. Season with salt, wine and chives.

Enjoy!

Mushroom Soup

How do you make mushroom soup thicker?

The easiest way to thicken a soup is to make a roux. Heat equal parts fat – butter or oil – and flour in a pan on medium heat, stirring occasionally until lightly browned with a biscuity aroma. The cooled roux is then incorporated towards the end of simmering the soup. This way, you can adjust the soup’s texture by gradually adding roux and letting it thicken the soup before adding more.

How do you make a mushroom taste stronger?

The keys to flavourful mushrooms are fat and time. First sauté the mushrooms in a dry pan on medium-high heat until the mushrooms start releasing water. Let the water evaporate in the pan until the mushrooms are almost completely dry. Then add oil or butter, salt, pepper, and a crushed clove of garlic for added flavour. The fat is crucial for developing deep flavours in the mushrooms. When they reach a nice brown colour, your mushrooms are ready to enjoy.

Why is my mushroom soup slimy?

If your mushrooms have turned slimy and dark in the fridge, they are most likely past their ‘best before’ date. We wouldn’t take a chance on slimy mushrooms but would recommend discarding them and getting new ones. Sometimes, puréeing potatoes can result in a slimy texture, as the potato starch bonds with the liquid. Using an electric whisk or a potato masher to smoothen your soup will prevent this unwanted sliminess.

What is the most flavourful mushroom?

When cooked well, most mushrooms show mild, deep, foresty flavours. However, mushroom types do vary in their intensity of flavour. On the milder end of the spectrum, we find button and oyster mushrooms. More flavourful types are portobello and shiitake. Among the most flavourful mushrooms that you may come across in stores and restaurants are chanterelles, porcini, and morels. These are rightly considered delicacies and cannot be farmed but only foraged for a limited period of time every year.