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I had a "wild mushroom soup" at my favourite gastro pub some time ago and have been craving it again since - finally while browsing the How to Cook Everything app I came across a cream of mushroom soup recipe that seemed pretty easy.

And so, fluey and dying for a tasty soup, I hobbled to the supermarket and back again, experimenting with a couple of variations on Bittman's recipe.

It turned out pretty damn great, and there are very few tweaks I'll make the next time I do a batch. So, sharing.


(Cream of) Mushroom Soup


Adapted from Mark Bittman's How to Cook Everything (the app for which is awesome and much cheaper, FYI).


Ingredients


  • 1 litre of stock (chicken, vegetable, wevs)

  • 1-2 medium potatoes (used one first round, think I'll go two next time to thicken soup further)

  • 250g button mushrooms

  • 200g swiss brown mushrooms

  • 10g dried porcini mushrooms, soaked in about 2/3 cup of warm water for 20 minutes

  • 60-240ml cream, depending on preference

  • fresh parsley for garnish, if you fancy

  • salt and fresh ground pepper


Method


  1. Put chopped button & swiss brown mushrooms, potatoes and stock in a big, deep saucepan on the stove on high heat. Bring to the boil then lower to medium heat. Cook until the vegetables are tender, adding the porcinis and soaking water towards the end.

  2. Once the veges are tender, remove from heat and allow to cool a little. When the heat's come down a bit, blend until smooth. (I used a stick blender but think a proper blender would have worked better.)

  3. If you're planning on eating some and storing the rest, transfer the portion you want to eat to a smaller saucepan. The rest can be stored in the fridge for up to 2 days.

  4. In the smaller saucepan, splash in as much or as little cream as you like. Bittman suggests between 60-240ml of cream for the whole batch. Add salt and pepper to taste, and stir while cooking on medium heat until hot enough to eat.

  5. Serve with parsley garnish (or any other garnish you wish).

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aquaprofunda

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