Cream of Mushroom SoupWe had many requests to share our soup recipe, so here it is!
This soup base is so simple and versatile you can use it with any kind of mushrooms. We first used this recipe years ago for a Hen of the Woods or Maitake mushroom, but soon found we can really use it for any of our favorite mushrooms and it turns out just as delicious! You can even use vegan cream and butter to make it 100% vegan friendly. It is a very rich soup so we recommend pairing it with your favorite bread or crackers. Get really wild and try it in a bread bowl.. it will blow your mind! I won't bore you with our life story of foraging and growing mushrooms just to get to the recipe.. We hope you enjoy it as much as we do and if you make it, be sure to take photos and tag us! We love to see our customer friends experimenting with mushroom dishes! Cream of Mushroom Soup 4-6 cups Black Pearl King Oyster (or any) Mushroom clean and chopped ( even mix it up with a variety) 4 tbsp. butter (or vegan butter) 32 oz. Chicken, beef or vegetable stock (canned or homemade) 1-2 cups of heavy cream (or vegan cream) I use a generous 2 cups 1/4 cup cold water 1/4 cup corn starch or equivalent xanthan gum for thickening. Sauté the chopped mushrooms in half the butter for 15 minutes (hardier mushrooms like Hen will take 20-30 minutes). In a large pot, combine the stock, cream and remaining butter. Bring to a simmer, stirring occasionally. When the mushrooms are done, take 1/4 of the cooked mushrooms and puree with an immersion blender or food processor until fine. Add all the mushrooms and the puree to the stock and cream mixture and bring to a boil. Mix together cold water and cornstarch until smooth. Slowly add to the boiling soup, stirring constantly until thick. You can make more cornstarch and cold water mixture if needed to reach desired thickness. Add salt and pepper to taste (personally we don't feel like it needs much or really any at all!) Base recipe serves 2-4 people. We usually double it because everyone wants seconds!
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March 2023
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