7 March 2013

Mushroom Soup

I love soups:  they are easy to prepare, can be frozen and quickly reheated for lunch or dinner and with all the different options, the possibilities and recipes are endless!

This mushroom soup is a bit different from the typical cream of mushroom soup.  Although the texture is thick and rich, this soup is not as creamy as the traditional cream of mushroom soup.  I like to use a hand blender instead of a blender or food processor to puré the soup.  This method will yield a more rustic texture for the soup.

A few notes on the ingredients we will be using:
Firstly, you can use any types of mushrooms you like: cremini, portobello, button, white, oyster, chanterelles, Shiitake...   If you chose some dried varieties, make sure you soak them in warm water for a few minutes to rehydrate them before adding them to the soup.

Also, you never want to wash mushrooms by rinsing them with water.  Simply rub the dirt off the mushrooms with a damp paper towel.

You can use both fresh and frozen leeks for this recipe. Make sure to rinse the fresh variety thoroughly before cooking them.  An easy way to do so is to first slice the leeks and placing them in a colander.  Run them under cold water to rinse out any traces of dirt.  Pat dry.

Mushroom Soup
Yields 4 portions

   50g shiitake mushrooms, stems removed
   250g button mushrooms, roughly diced
   250g cremini mushrooms, roughly diced
   2 tablespoons butter
   2 garlic cloves, finely chopped
   2 leeks, washed and roughly sliced
   2 celery stalks, roughly diced
   3-4 sprigs of fresh thyme
   4 cups chicken stock
   ¼ cup rice
   2 tablespoons soy sauce
   2 teaspoons black pepper
   1 ½ cups milk

   Extra fresh thyme
   Truffle oil

Heat the butter in a large pot.
Add the garlic, leeks and celery and sauté over medium heat for 5 minutes.
Incorporate the mushrooms and fry over a medium heat for a few more minutes.
Add the sprigs of thyme.
Cover the pot, reduce the heat and gently cook for 10 minutes, mixing the vegetables occasionally.
Add the rice, the soy sauce and the chicken stock.
Bring to a gentle simmer over medium heat and cook for 15-20 minutes.
Using a hand blender or a blender, puré the soup until it’s thick and creamy.
At this point you can chill the soup and freeze.  Simply add a tablespoon of milk to thin the soup when reheating.

Add the milk and continue to cook for a few minutes until the soup is hot.
Serve the soup topped with a pinch of fresh thyme and a drizzle of truffle oil.


1 comment:

  1. What a fantastic, rustic soup! I love the mushroom mixture...my favourite varieties! Thanks for sharing...