I guess we all are familiar with the creamy white mushroom soup that comes out from a can. Mushroom soup at its easiest, just add some water, supply some heat and voila you get a bowl of thick cream of mushroom! I agree the taste of this mushroom soup is quite hard to replicate, and as it is one that practically every household has had a taste of, this soup has set the bar for how home cooked mushroom soup should taste-either the same as it, or better than it.
However much you dislike the idea of eating fungus, as long as you’re eating mushrooms, you’re really eating fungus. Like it or not, mushrooms are categorized as fungus, and they can be identified by having a stem, a cap and gills on the underside of the stem. The body of the mushroom is the part of it responsible for storing nutrients. It does this by obtaining nutrients from metabolizing non living organic matter. There are many types of mushrooms, of which some are edible while others, if consumed, can be fatal. Among the common types of edible mushrooms that you may be familiar with are the button mushrooms, swiss mushrooms (which are similar to button mushrooms, but they are firmer in comparison), shitake mushrooms, and oyster mushrooms to name a few. Many of these species are high in dietary fibre, proteins and vitamins. They’re also a good source of minerals. And who knew fungus would be good for you?
Cream of mushroom is an excellent appetizer before you move on to your choice of main course, such as steak. It’s rich and creamy texture provides a smooth taste, while the mushrooms and stock used in the soup provides the essential added taste. The mushrooms are usually cut into tiny pieces before being added in, and they’re an absolute delight to nibble on as you savour each spoonful of this luxurious soup. They also go very well with some bread if you prefer not to have it by itself.
Prep time: 10 minutes
Cooking time: 45 minutes
Serves 4
50g salted butter
2 cloves garlic, skin removed and minced
60g fresh cream
1kg swiss brown mushrooms, skin cleaned with a damp cloth and thinly sliced
3/4 pot or 600ml of water
1/2 knob chicken boullion
2 tablespoon plain flour
salt and pepper, adjust according to taste
1. Heat butter in a non stick medium size pot over medium heat until you see bubbles forming
2. Add garlic and mushrooms and saute until mushrooms are soft
3. Remove 3 tablespoons of mushrooms and set aside
4. With the remaining mushrooms and garlic, dust some flour over mushrooms
5. Add water and cream and cook for further 15-20 minutes
6. Add salt and pepper
7. Transfer mushroom soup into a blender and press pulse button for roughly 5 seconds. Pulse mixture twice, ensuring texture is slightly smooth with some chunks of mushrooms
8. Transfer blended mushroom soup into bowls and top with sauteed mushrooms that was cooked earlier and creme fraiche (optional)
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