Heston Blumenthal's Mushroom Soup | Easy recipe with step-by-step photos BayevsKitchen
Before I tried this soup, mushroom soups to me were always pureed soups. I don't recall seeing mushroom soup anywhere in the form of soup, that is, in a more liquid state, not ground in a blender. And if I have, they were apparently unremarkable, since I don't remember it.
Mushroom soups always have one big drawback: the mushrooms. They soak up, give their flavor to the broth, and remain virtually tasteless themselves. You end up eating a soup that seems good, but you're haunted by a watery feeling. The good news is that you won't feel that way in this recipe. The bad news is that you can say goodbye to mushroom soups. The recipe is a bit fiddly (just a little) and takes a while to prepare, and you probably won't eat other mushroom soups after this soup.
After the soup is ready, it is beaten with a blender and passed through a sieve. The watery and tasteless mushrooms are separated, as well as the rest of the vegetables that gave their taste, and only a rich and flavorful broth remains. Then the broth is whipped with a blender again until it forms an airy foam. This little trick of serving very much affects the taste and feel of the dish, do not neglect.
Another trick to this soup is the mushroom powder that is sprinkled on the soup just before serving. It makes the flavor of the soup more mushroomy, infuses the flavor with umami, also looks spectacular.
⏱ Cooking time — 65 minutes overall.
Includes 50 minutes of preparation and cooking + 15 minutes unattended.
???? Ingredients:
For mushroom powder:
✔️ 10 g dried shiitake mushrooms
✔️ 10 g dried porcini mushrooms
For soup:
✔️ 1.5 liters of Heston Blumenthal vegetable broth
✔️ 160g unsalted butter
✔️ 2 onions
✔️ 1 small potato
✔️ 2 stalks of leeks (only the white part, I used 1 large one)
✔️ 800 g champignons mushrooms
✔️ 50 g dry white vermouth
✔️ 80 g cream (30%+ fat)
✔️ 40 g milk (low fat, 1-2%)
✔️ Salt and black pepper
????How to cook:
1️⃣ Preheat the oven to 150 °C / 300 °F.
Roast the shiitake and porcini mushrooms for 5 minutes. Remove from the oven and cool.
Grind them with a blender, food processor or coffee grinder. Sieve them through a fine sieve. Store in a tightly closed container.
2️⃣ Slice the mushrooms, onions, leeks and potatoes thinly.
3️⃣ In a wide saucepan, melt the butter, add the onions and potatoes and stew over low heat, stirring, for about 10 minutes.
4️⃣ Add leeks and mushrooms and cook stirring for about 15 minutes more, until soft.
In the meantime, heat 1.5 liters of vegetable broth.
5️⃣ Increase the heat to high and pour in the dry vermouth. Boil out almost all the liquid, stirring frequently. (1 to 2 minutes). Pour in vegetable broth, add cream and milk, bring to a boil, reduce heat to low. Cook for 10 minutes.
6️⃣ Remove from the heat and puree until smooth. Strain the soup through a fine sieve, discard the cake. Salt and pepper to taste.
7️⃣ Whisk the soup with a blender until lightly foamy. Pour into plates and serve. Be sure to sprinkle each portion with mushroom powder before eating.
???? Check full step-by-step recipe at
Easy Quick Mushroom Soup With Whole Wheat Flour White Sauce
#MushroomSoup
A very easy and quick Mushroom Soup is a superb idea for those who love Mushrooms. Watch the recipe and make for loved ones. In the given measurements of ingredients, 2 Bowls of soup can be prepared
Ingredients:
1 - Button Mushrooms - 3 - 4 (Medium size)
2 - Wheat Flour - 2 -3 tsp
3 - Milk - 1 Cup ( 100-150 ml )
4 - Black Pepper Powder - 1/4 tsp ( Or to taste)
5 - Salt - 1/2 tsp ( Or to taste)
6 - Garlic - 4-5
7 - Butter - 2 tsp ( one tsp for Mushroom cooking and one for White sauce)
8 - Water - 350 - 400ml
Method:
Wash and slice the mushrooms roughly. To a pan add a tsp of butter, add garlic and Mushroom. Saute and keep it aside to cool.
For White Sauce:
In the same pan, add another tsp of butter, add flour. Roast, add milk, salt, pepper, cook till it becomes like sauce. Cool it.
Mix both things and grind it to a coarse paste. Add some water to the pan, add the ground paste, add some more water. Give a boil. Serve hot.
Cooking Rustic Black Pearl Oyster Mushroom Soup with Erin Hamilton from The Mushroom Conservatory
If you'd like to cook along with me, swing by my site for the recipe (and learn how to grow your own oyster mushrooms too!)
Creamy Vegetable Soup | Vegetable Soup Recipe | Creamy Soup Recipe
Creamy Vegetable Soup | Vegetable Soup Recipe | Creamy Soup Recipe | Creamy Veg Soup | Creamy Soup recipe | Vegetable Soup Recipe | Soup Recipe | Vegetable Creamy Soup | Spicy Feast | Cream of Soup
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How to Make Mushroom Soup - 1 Minute Wild Winter Mushroom Soup Recipe | Minute Meal
How to make mushroom soup. Quick and Easy Mushroom Soup Recipe. Make delicious wild winter mushroom soup in under a minute! It'll warm the cockles of your heart.
The easiest, quickest mushroom soup recipe there ever existed.
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Want to know how to make mushroom soup? This is the quickest mushroom soup recipe!
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How To Make CREAM OF SOUP MIX - Shelf Stable Pantry Staple
Learn How to Make Cream of Soup Mix, which is a Shelf Stable Pantry Staple. Use this mix in any recipe that calls for a can of cream of soup.
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0:00 Introduction
0:33 Ingredients for Making Cream of Soup Mix
5:02 How to Make Cream of Soup Mix
8:45 How to Reconstitute Cream of Soup Mix
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Make a Cream of Soup Mix, which is a Shelf Stable Pantry Staple.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.