Mushroom Soup

Being a Mushroom lover, I took my virtual name which had mushroom in it and so many of you have made me realized that so far I have never posted even a single recipe of mushrooms. Yeah I know how epic is that and more epic is when I eat mushrooms every week and it never made me write any recipe on my blog. I can’t promise but I will try my best to make it happen.

After eggs, mushroom is that one ingredient which is so versatile that you can make breakfast, brunch, lunch or dinner possible with it in very short amount of time. So my first recipe using mushrooms is “Mushroom Soup” which is suitable for this season.

You can add any variety of mushrooms you want to this recipe. You can add dried mushrooms too, just make sure that you soak those in warm water for a while before adding. Also, for the first time I am writing an “Instant Pot Version” for this recipe. Since the pot is still in fashion, why not go with it!

Ingredients:

  • 2 pounds Mushroom (Use any variety- I have used a mix of Portobello, baby bella, oyster, chanterelle, enokitake, shitake and Pleurotus eryngii)
  • ½ cup onion (diced)
  • 2 cloves garlic
  • 1 bay leaf
  • 1 stalk of celery (optional)
  • 2 teaspoon dried thyme (If using fresh then one sprig)
  • 2 Tablespoon butter at room temperature
  • 1 tablespoon olive oil
  • 2 tablespoon heavy cream (optional)
  • 1 ½ cups of Vegetable broth/ Chicken broth/ water
  • 1 tablespoon black pepper powder
  • Salt as per taste

Serves: 4

Procedure:

  • Wash all mushrooms thoroughly and chop those roughly.
  • Heat butter in a soup pot or any pot with lid, once it starts melting add olive oil followed by garlic and bay leaf. Crush garlic clove before adding to get extra flavor.
  • Now add onion and celery,saute for 4-5 minutes. Add mushrooms, salt, pepper and thyme and mix well.
  • Add water or broth. If you want your soup to taste like mushrooms simply go for water and trust me it tastes delicious. And yes, if you want to add more flavor then go for vegetable broth or chicken broth. Put lid on and simmer for 15-20 minutes on medium flame.
  • Let it cool down and then blend in a mixer. (Make sure that you remove bay leaf and thyme sprig before blending, as you don’t want those particles on your tongue while relishing that velvety smooth soup).
  • Once blended, simmer again in the same pot for 5 minutes and garnish with your favourite croutons or sauteed mushroom and heavy cream. Also sprinkle extra little pepper powder if you like.

 

Instant Pot Version:

  • Wash all mushrooms thoroughly and chop those roughly.
  • Switch on instant pot and press saute mode (normal). Add butter and once it starts melting add olive oil followed by garlic and bay leaf. Crush garlic clove before adding to get extra flavor.
  • Now add onion and celery,saute for 4-5 minutes (on high) If sautéing on normal then for 6-8 minutes. Add mushrooms, salt, pepper and thyme and mix well.
  • Add water or broth. If you want your soup to taste like mushrooms simply go for water and trust me it tastes delicious. And yes, if you want to add more flavor then go for vegetable broth or chicken broth. Put lid on and cook on high pressure for 10 minutes.
  • Let it cool down and then blend in a mixer. (Make sure that you remove bay leaf and thyme spring before blending, as you don’t want those particles on your tongue while relishing that velvety smooth soup).
  • Once blended, simmer again in same pot for 5 minutes on saute mode and garnish with your favorite croutons or sauteed mushroom and heavy cream. Also sprinkle extra little pepper powder if you like.

 

P.S. : When it comes to soup, everybody wants to make it look beautiful and extra creamy with heavy cream. This soup is already super creamy and adding heavy cream will not make much of a difference to its texture but definitely to the taste. Being an extreme mushroom lover, I really did not want to change the taste so I have kept heavy cream as optional.

 

 

2 thoughts on “Mushroom Soup

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