I had a craving for a childhood favourite of mine, Campbell's Cream of Mushroom, and I made this to satisfy the craving:
Cream of Mushroom
Soak dried shiitakes in boiling water. These are really important, dried shiitakes give the ultimate umami flavour - they have a deeper flavour than fresh shiitakes. Drain, reserving the soaking liquid, discard stems (tough), and chop. Set aside.
Make a mushroom stock using the liquid you soaked your dried shiitakes in, the woody stems of the fresh mushrooms used later in the soup, celery, parsley stems, rosemary, bay leaves, onion, black peppercorns, and a tart apple. Add a bit of cold water, simmer at a low heat for a while.
Sauté diced shallots in a generous amount of butter. Add diced fresh mushrooms (use whatever you like - forest mushrooms if in season, button or portobello, whatever you enjoy and can find/afford). When the mushrooms have released their liquid, add some of your stock and simmer for a while (30 minutes-ish). Strain.
At the same time, separately simmer your chopped shiitakes in some broth to get them nice and tender.
When the mushrooms are done simmering, put the shiitakes in the blender. You can add all or some of your other mushrooms - if you want a totally smooth soup add them all. I only added about a third, I wanted my soup to be chunky.
Add the shiitake purée to the remaining mushrooms in the pot. Stir over low heat, add some cream, salt, pepper. I always use 35% cream - yeah, it's high in fat, but it is good!
I served the soup with a lot of chopped parsley, a drizzle of lemon juice, some lemon zest, and a drizzle of truffle oil. Good, plain olive oil would be good too, maybe with a bit of rosemary.
It was deelish. Very woodsy tasting. The lemon and parsley cut the richness and added a fresh note to the soup.
Cream of Mushroom
Soak dried shiitakes in boiling water. These are really important, dried shiitakes give the ultimate umami flavour - they have a deeper flavour than fresh shiitakes. Drain, reserving the soaking liquid, discard stems (tough), and chop. Set aside.
Make a mushroom stock using the liquid you soaked your dried shiitakes in, the woody stems of the fresh mushrooms used later in the soup, celery, parsley stems, rosemary, bay leaves, onion, black peppercorns, and a tart apple. Add a bit of cold water, simmer at a low heat for a while.
Sauté diced shallots in a generous amount of butter. Add diced fresh mushrooms (use whatever you like - forest mushrooms if in season, button or portobello, whatever you enjoy and can find/afford). When the mushrooms have released their liquid, add some of your stock and simmer for a while (30 minutes-ish). Strain.
At the same time, separately simmer your chopped shiitakes in some broth to get them nice and tender.
When the mushrooms are done simmering, put the shiitakes in the blender. You can add all or some of your other mushrooms - if you want a totally smooth soup add them all. I only added about a third, I wanted my soup to be chunky.
Add the shiitake purée to the remaining mushrooms in the pot. Stir over low heat, add some cream, salt, pepper. I always use 35% cream - yeah, it's high in fat, but it is good!
I served the soup with a lot of chopped parsley, a drizzle of lemon juice, some lemon zest, and a drizzle of truffle oil. Good, plain olive oil would be good too, maybe with a bit of rosemary.
It was deelish. Very woodsy tasting. The lemon and parsley cut the richness and added a fresh note to the soup.
No comments:
Post a Comment