I gave myself a treat of cooking mushroom soup today. I wanted to try mushroom soup made from scratch and blending mushrooms. Looks so yummy!
I bought the mushrooms yesterday - one packet of fresh Shitake mushrooms. It cost RM5.99. I used most of the mushrooms for the soup and left my mom a few to cook with veggies in her other dishes. I also bought store-bought garlic bread from Hogan Bakery to go with the soup.
The mushroom soup was super easy to make. I will put the recipe below. It wasn't very grainy as I over blended the mushrooms I feel. Also Shitake mushrooms are very soft so it doesn't have a grainy texture. I would have liked more texture.
While heating up the garlic bread, I accidentally put them too high up in the toaster and the bread ended up getting burnt. So I apologize for the slightly charred appearance of the bread.
It was a great mid afternoon meal and I was happy with it. I saved some for my parents but slurped down most of it! This is meant to be a 1 to 2 person portion so if you have more people, double the recipe. It is a simple recipe and I think it turned out well.
Mushroom Soup
Ingredients
- 14 fresh Shitake mushrooms
- 2 cloves garlic
- 1 small onion
- 2 cups chicken or veg broth
- 1 tbsp butter
- 1/4 cup milk
- 1/2 tsp thyme
- salt to taste
Method
- Chop the onion and garlic.
- Chop off woody stems of mushroms and discard. Roughly chop mushrooms.
- Heat butter in a pan and fry onions and garlic until fragrant.
- Add in mushrooms and fry till cooked.
- Deglaze the pan with the broth and bring to a boil.
- Turn off heat and let cool.
- Pour the mixture into a blender and pulse until grainy but not over-blended. If it doesn't all fit into the blender, blend it in batches.
- Return soup to pan and bring to a boil. Add milk, thyme and salt to taste.
- Serve immediately with a dollop of milk to garnish. Goes well with garlic bread or chewy bread.
Labels: dinner, meals, recipe, soup
