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–+ servings

Fresh Mushroom Soup

Somjit Najaireeb
Simple mushroom soup made from fresh mushrooms - easy, fast and super creamy delicious!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer, Soup
Cuisine Western
Servings 6 servings
Calories 130 kcal

Equipment

  • Chopping Board
  • Sharp Kitchen Knife
  • Silicone Spatula
  • Saucepan
  • Hand Blender

Ingredients

  • 40 g butter, unsalted
  • 25 g garlic, chopped roughly
  • 200 g yellow onions, cubed
  • 1/2 tbsp thyme
  • 3 stem rosemary
  • 170 g Shiitake mushroom, fresh, quartered
  • 150 g white Shimeji mushroom, fresh, quartered
  • 330 g white button mushroom, fresh, quartered
  • 1 tsp salt
  • 1/8 tsp pepper
  • 800 ml chicken stock
  • 200 ml cooking cream
  • 6 g parsley, chopped finely

Instructions
 

  • Melt butter in a sauce pan over medium heat.
  • Add garlic and yellow onions when the butter is fully melted. Saute for 30 seconds, or until their aroma is released.
  • Add 1/2 of the thyme and all the rosemary. Saute for another 1.5 minutes, or until the yellow onions are caramelised.
  • Wash Shiitake, white Shimeji and button mushrooms under running water. Immediately add them to the pan. Stir for 1 minute, or until slightly softened.
  • Add salt, pepper, all the thyme and chicken stock. Stir until the seasonings are well distributed. Cover and simmer for 20 minutes. Stir occasionally to evenly distribute the heat.
  • Taste and adjust as preferred. Switch off the heat.
  • Carefully blend for 2 minutes, or until fine and thick.
  • Switch on the heat to medium.
  • Pour the cooking cream, continously stirring for 1.5 minutes, or until the soup comes to a rolling boil.
  • Once boiling, let it simmer for 1 minute while stirring occasionally.
  • Switch off the heat.
  • Dish out onto the serving plates.
  • Garnish with a sprinkling of chopped parsley. Serve with slider buns or garlic bread.

Notes

Tips

  • Fresh mushrooms should be washed just before adding them to the pot. This is because once they come into contact with water, they tend to get slimy fairly quickly.
  • If using a normal blender, let the mushroom soup cool down slightly before blending.
  • Shiitake mushrooms and white Shimeji mushrooms can be substituted with white button mushrooms in the same amount.
  • Remove rosemary stems before blending to prevent fibrous pieces in the soup.
  • It's perfectly okay if some mushroom bits are not fully blended. My family loves chewy chunks like that in their soup!
  • Serve with slider buns or get fancy with some garlic bread!

Storage Instructions

  • Recommended consuming immediately after cooking.
  • Not recommended to store in the fridge.
  • Not recommended to freeze.

Nutrition

Calories: 130kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 361mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
Keyword butter, button mushroom, chicken stock, cooking cream, shiitake mushroom, thyme, wood ear mushroom
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