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Ingredient
Mushroom Soup
Introduce
Chef :
Daniel LimMushroom Soup
I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.
Ingredient
80 g
Unsalted Butter,
1 Clove
Garlic Finely Minced,
25 ml
Vermouth / White Wine,
750 ml
Vegetable Stock,
40 ml
Heavy Cream,
20 ml
Whole Milk,
Pinch
Sea Salt,
Pinch
Black Pepper,
Pinch
Cayenne,
Cooking instructions
* Step 1
Preheat oven to 160 degree celsius or 320 fahrenheit.
* Step 2
Blitz until powder form.
* Step 3
Saute until the onions are translucent and the potatoes are soft.
* Step 4
Add in leeks and garlic.
* Step 5
Bring it up to a simmer.
* Step 6
Continue cooking for about 5 mins.
* Step 7
Blitz until smooth.
Note: if there is a photo you can click to enlarge it
Tag
Chinese Dried Mushrooms,
unsalted butter
Yellow Onion Finely Sliced,
Yukon Gold Potatoes Peeled Finely Sliced,
Shiitake Mushrooms Finely Sliced,
Swiss Brown Button Mushrooms,
Leeks White and Light Green Parts Only Coarsely Sliced,
garlic, finely minced
Vermouth / White Wine,
vegetable stock
heavy cream
whole milk
sea salt
Black pepper
cayenne
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