Tina’s Mushroom Soup2014-10-06
- Servings : 8-10 persons
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 0m
My kids always enjoy taking mushroom soup made by Tina, my dear neighbor who just stays few doors away from us. Tina has many years of experience working in the F&B industry and she used to work for Chillis and Bubba Gump. Needless to say, her western cooking is one of the best I have tried so far : ) Last night, I invited Tina to my house to show me how to cook mushroom soup and spaghetti carbonara.. The kids as usual give their big thumbs up for the soup!
For those who like to try using it, here is the recipe:
- 50g unsalted butter
- 30g or about half of yellow or white onions
- 50g Shitake Mushrooms
- 50g Oyster Mushrooms
- 50g shimeiji (korean) mushrooms
- 50g white button mushrooms
- 1 potato with skin peeled off, cut into 4 or 5 pieces.
- Some chopped English Pasley
- Some fresh or dried oregano leaves
- Some dried tarragon leaves
- 3 dried bay leaves
- 900g water ( you can replace this with chicken stock soup)
- A pinch of salt
- Some pepper
- 10g Chicken Stock
- 150g of whipping cream
- 150g of fresh milk
- 50g flour
- Place onion into TM bowl, chop 3 sec/ speed 5
- Add butter and saute 3 min/ varoma/ speed 1
- Add flour slowly through the opening of lid to mix 3 mins/ varoma / speed 1
- Add potato and all mushrooms, pasley, oregano leaves, tarragon leaves, bay leaves and water, cook 15min/ 100 c/ speed 2.
- Blend 1 min/ speed 10 (you can reduce or add time depending on how fine you want to mushrooms to be)
- Add chicken stock, black pepper, cook 5 min/ 100 c / speed 2. At the last 3 mins, add whipping cream and fresh milk
- Serve garnished with fresh parsley
The serving is enough for about 5-10 persons. You can keep the remaining in the freezer and heat it up when you need it. Add milk to make it less thicken.
Using Thermomix is really easy.. it does everything from chopping to blending and to cooking.. However, if you do not have a thermomix, you can make mushroom soup using the conventional method.
- Finely chop the onion and garlic.
- Finish up the prep by finely chopping the parsley.
- Heat up a soup pot and melt the butter. Add the onion and cook for a minute or two. Stir the onion as it is cooking, too. Cook until the onion is soft and translucent.
- Add flour and cook under low fire until it mix well into the butter.
- Add the mushrooms, potatoes, herbs and parsley. Mushrooms contain a lot of liquid so you may notice more liquid in the pan as they are cooking than when you started. No big deal. Keep cooking until most of the mushroom liquid evaporates. Season with salt and pepper to your own taste.
- Add the chicken stock to the pot and simmer for 10 minutes. Remove from heat.
- Time to puree the soup. Remove soup from the soup pot, transfer to a blender or food processor, and puree the soup. Return the puree back to the soup pot.
- Add the cream and milk, and simmer for a couple of minutes more. Taste for seasonings, adjust if necessary, and serve.
Do not wash mushroom with water. Just gently brush or wipe any loose dirt from the mushrooms and cut the mushrooms, stems included, into thin slices.
If you are using conventional method, try to use hand blender to blend instead of transferring to another blender to pot. This will minimize your cleaning job later on. The best is you use Thermomix, everything is done in one pot!