After our Chinese New Year reunion dinner, I still had fresh Enoki or needle mushrooms (金针菇), Shiitake mushrooms, oyster mushrooms and Buna-shimeji mushrooms in my fridge. I was thinking how we were going to finish all these mushrooms before they turned bad.
I was glad to find this recipe on how to make mushroom soup where I could use up all my mushrooms at one go.
Preparation time: 10 mins
Cooking time: 50 to 60 mins
- 1 big Onion, chopped
- 2-3 cloves of Garlic, chopped
- 50g Butter
- pinch of Salt
- 4 packets of fresh mushrooms (4 types)
- 500ml water (est.)
- 250 ml chicken stock (est.)
- salt and freshly ground black pepper, to taste
Step by step instructions:
- Sweat the onion and garlic in the butter with a pinch of salt for 3 minutes. Do not let them colour.
- Add the mushrooms and continue to sweat for 5 minutes.
- Now add the water and chicken stock (replace the chicken stock with water for vegetarians) to cover all the mushrooms. You can add more or less fluid depending on the consistency you prefer for the soup.
- Bring to the boil and reduce to a simmer. Cook out for 20 minutes.
- After 20 minutes, pour the soup into a liquidiser and blend until smooth. I left some of the mushroom pieces unblended so as to add texture to the soup. Correct the seasoning and serve.
Adapted from BBC Food Recipes – Wild Mushroom Soup
Verdict: I like this soup. So full of mushroom flavour and creamy after I blended the soup though I did not add any cream. It definitely has less fat and healthier than the typical cream of mushroom.