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Of Food and perhaps a little about me

Wild Mushroom Soup, you’ll love this!

November 4, 2007 at 6:14 pm · Filed under Recipes: Soup

Oh, it’s the lovely mushrooms again! As promised in the previous post, here’s a yummy soup recipe. For those who adore mushrooms will love this to bits, well, not all, but at least for me. I literally wanted to lick my bowl clean. It was that delicious to me.

This is a wholesome thick soup for those who are watching their diet. Just replace the knob of butter with olive oil instead. But for those who can afford some fats in their diet, use butter, as it’ll be more flavourful. I read somewhere that adding potatoes will help thickened the soup, thus I omitted the cream completely. But if you like, you can add that dollop of cream during cooking, or simply just stir them in before drinking. If you can make your own stock, that will be even better. I used Knorr’s vegetable stock cube for the broth.

It was a virgin blend for my spanking new blender. I should have gotten a blender earlier to make soups like this. My next few soups will be something like, pumpkin soup, roasted bell peppers soup, etc.

I made some modifications to the original recipe, basically replacing certain ingredients. This recipe is definitely a keeper.

Wild Mushroom Soup
Recipe adapted from Gourmet Food at About.com
Serves 2 to 3

40g butter
1 medium shallot, peeled and diced
250g fresh mushrooms (I used Portobello, white and brown button), sliced
600ml water
1 vegetable stock cube
1 potato, medium size, peeled and diced
1 tsp dried parsley
1/4 cup white cooking wine
salt and pepper, to taste

Add the butter to a large pot and melt over medium heat. Add the shallots and cook until soft (about 5 minutes). Add the mushrooms and cook for another 5 to 7 minutes. Add water, stock cube, potatoes and parsley. Add white cooking wine.

Bring to a boil, reduce to a simmer, and cook for about 15 minutes.

Puree the mixture in a blender or food processor. I leave about 200 ml of mixture un-pureed, so that I can get to eat the mushroom chunks. Return mixture to the pot. Season with salt and pepper, and stir. Enjoy it with toasted bread.

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15 Comments »

Wild Mushroom Soup, you’ll love this! · Wine Database wrote @ November 4th, 2007 at 7:08 pm

[…] didally.com wrote a fantastic post today on “Wild Mushroom Soup, youâ��ll love this!”Here’s ONLY a quick extract cube 1 potato, medium size, peeled and diced 1 tsp dried parsley 1/4 cup white cooking wine…. Add water, stock cube, potatoes and parsley. Add white cooking wine. Bring to a boil, reduce […]

zonkkie wrote @ November 4th, 2007 at 11:00 pm

I love mushroom soup too! Your’s looks great! I tried Jamie Oliver’s version before and his uses almost the same ingredients but has porcini (really expensive mushrooms, I have only seen it in Jason’s at Tanglin mall before) and 2 tablespoons of mascarpone cheese.

wiffygal wrote @ November 5th, 2007 at 12:25 am

wow it looks really pro & delicious! nice photography & design XD

xinni wrote @ November 5th, 2007 at 1:14 am

goodness i love ur tis receipe! can’t wait for my exams to end to try it out! got a couple of qns to ask you first though, catch u on msn! (on my break! :p)

WokkingMum wrote @ November 5th, 2007 at 9:07 am

Hmmm .. Love Mushrooms!!. Yours looks yummy!!
I add whipping cream to mine.

ovenhaven wrote @ November 5th, 2007 at 5:09 pm

Okay I really need to get off my lazy ass and get me some mushrooms soon! I lurrrrve mushroom soup, and somehow Campbell’s canned soups just don’t cut it the least bit. Thank you for sharing the recipe

Hannah wrote @ November 6th, 2007 at 12:42 am

I’m usually not so crazy about cooked mushrooms, but this does sound really good… Perhaps I’ll give it a try!

didally wrote @ November 9th, 2007 at 2:48 pm

zonkkie: Woah, mascarpone cheese.. yumm. I can try that and use the remaining cheese for my tiramisu. Haha..

wiffygal: Thanks, gal.

xinni: Just a few more days, and then, bake/cook up a storm yeah?

WokkingMum: How can one not love mushrooms? Looks at Hannah.

ovenhaven: Haven’t had Campbell soup for years. Home-cooked soup are definitely better for me, and healthier too.

Hannah: Do give it a try!

Camemberu wrote @ November 12th, 2007 at 12:21 pm

I love mushroom soup, especially those with chunky mushroom bits! I think I’ll try this at home! Mmh, with cream and butter! YUMS!

xinni wrote @ December 4th, 2007 at 7:52 pm

tried tis recipe today. w o n d e r f u l . enjoyed every drop of it! really wanted to lick my bowl clean.

didally wrote @ December 5th, 2007 at 11:29 am

Camemberu: Mushroom soup is the more commonly western soup I’ve enjoyed so far.

xinni: Glad you enjoyed this recipe too.

Lina21 wrote @ March 17th, 2009 at 1:14 pm

Loving this mushroom soup… but.. could you advise what can be replaced with white wine… cuz i’ll have to bring this soup to work & have it for lunch break…
thanks in advance

ChefRayB wrote @ October 6th, 2009 at 4:28 pm

you don’t need to worry about the wine…. the alcohol will evaporate….

Elise wrote @ February 13th, 2010 at 1:00 pm

Is there a need to soak the mushrooms?

May May wrote @ March 19th, 2010 at 12:35 pm

Didally

Thanks a billion for the recipe. I just made it today and it was superb !!
As I didnt have any vege soup stocks cube at home, I replaced it with chicken cube instead. Haha….But I was just wondering if I can make my own chicken stock and use it instead? Then maybe, I can omit the 600ml of water instead? It’ll be more homemade then..dont you think?

Appreciate for your comments. Thanks.

Regards…May May