Hot soup in a tightly sealed blender on full speed = soup explosion!! The lid will blow off, and you’ll end up with hot soup all over the ceiling – and all over yourself. WARNING! Make sure you remove the lid of the feeder (the hole in the lid of the blender), and cover the hole with a folded tea towel before you blend. Bring to a boil, lower heat to medium and simmer gently for 15 minutes without a lid Īdd cream or creme fraiche and simmer for a further 5 minutes īlitz until smooth – Transfer the soup to a blender and blitz until smooth. Simmer 15 minutes – Add vegetable stock, salt and pepper. Don’t try to cook them until golden they will refuse to because the pot is too crowded and we’re OK with this They will release quite a lot of water during this stage but the water will evaporate. Sauté onion and garlic in butter for 5 minutes over medium heat until softened, but don’t let them go golden Ĭook mushrooms for 10 minutes until they become soft. This task is essential to bring out all the wonderful flavours! This soup is very straightforward to make, but there is time involved in sautéing and simmering. Onion and garlic – Essential flavour base and But it’s no lesser a soup with “just” plain cream, I assure you! Which is better? I’d go cream for every day purposes, and reserve creme fraiche for company (yes, it’s more expensive and not carried by all grocery stores). It lends a lovely faintly sharpened note to the soup. ![]() It’s also thicker like sour cream and can be dolloped rather than poured. It has the same velvety richness of cream with a slight tanginess (but not as tangy as sour cream). What exactly is creme fraiche, anyway? Creme fraiche is a lightly soured cream, and unsurprisingly tastes like a cross between sour cream and heavy/thickened cream. ![]() If you don’t have either, stir in a knob of butter at the end.Ĭream or creme fraiche? Cream is the obvious option, but I’ve also suggested creme fraiche for something a bit different. Vegetable stock – Store-bought stock works fine here, but I really recommend trying this with Homemade Vegetable Stock one of these days! Vegetable stock is much easier and less messy to make than meat-based stocks like beef stock and chicken stock, calling for just basic vegetables and flavourings (carrot, celery, onion, garlic, parsley, thyme, bay leaf, peppercorns, coriander seeds) Ĭream, or creme fraiche – This adds a luxuriously velvety mouthfeel to the soup so I really recommend not skipping it. Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour! One really nice thing about this Mushroom Soup recipe is how few ingredients are actually called for. (Fun fact: White / button, Swiss Brown / cremini and portobello mushrooms are actually all the same mushroom – just in different stages of the mushroom’s life cycle. This gives you the best of both worlds: an intense mushroom flavour with an elegant pale cream colour rather than a (very) brown one! ![]() So I like to use a combination of both Swiss Brown and standard white mushrooms. Swiss Brown / cremini mushrooms have a stronger mushroom flavour than regular white / button mushrooms but make the soup browner. So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!Īnd how do we achieve that? Simple: Blitz the soup! Only this way can we release all the gorgeous, sweet and earthy flavours locked up in the mushrooms into every luscious, creamy mouthful!! What goes in Mushroom Soup 1. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it. It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. But this one is 100% mushroom flavour – down to the last spoonful! Mushroom Soup As strange and obvious as that sounds, most mushroom soups are actually nothing more than mushroom bits floating in a generically-flavoured creamy soup broth. What’s the one thing that makes this Mushroom Soup stand out from the rest? You’ll enjoy mushroom flavour in every mouthful.
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