Creamy Garlic Mushroom Soup

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Prep Time: 10

Cook Time: 25

Cooling Time: 10

Total Time: 45

Calories: 377kcal

Servings: People

Metric - Imperial

Ingredients

Mushroom Soup

140 g Unsalted Butter
2 Brown (Yellow) Onion Chopped
2 All-Rounder Potatoes Chopped
1 Leek Sliced
6 Garlic Cloves Chopped
750 g Button (Field) Mushrooms Sliced
37.5 ml White Wine or Vegetable Stock
1 litre Vegetable Stock
110 ml Thickened Cream
30 ml Full Fat Milk
Salt & Pepper To Taste
Toasted Bread To Serve
Extra Virgin Truffle Oil To Serve

Dried Mushroom Umami Powder

5 g Dried Porcini Mushrooms
5 g Dried Shiitake Mushrooms

Method

Dried Mushroom Umami Powder

Preheat the oven to 150°C (300°F). Place the dried mushrooms onto a baking tray lined with parchment paper and roast for 5 minutes. Remove and let cool for 10 minutes.
Place the cooled dried mushrooms into a spice grinder or mortar and pestle and grind to a fine powder. Set aside.

Creamy Garlic Mushroom Soup

Place a large pot over medium-high heat, add the butter, and allow it to melt. Add the onion and potato, and sauté for 7 minutes, or until slightly softened. Add the leeks, garlic, mushrooms, and seasoning to taste, and sauté for 12 minutes, or until soft.
Increase the heat to high and add the white wine (or stock) to deglaze, reducing for 2 minutes.
Pour in the vegetable stock, add the cream and milk, and simmer for 10 minutes, stirring regularly. Remove from the heat. If using an immersion blender, blend straight away until smooth. If using a regular blender or food processor, let the soup cool for at least 30 minutes first — blending boiling hot soup in a plastic blender bowl risks it expanding from the heat and exploding during processing, which can cause serious injury and damage to your kitchen.
Serve the soup in bowls, lightly sprinkle over the mushroom powder, and finish with cracked black pepper and truffle oil (or regular extra virgin olive oil). Serve with toasted bread. Dig in.

Chef's Tips

Let the mushrooms cook for the full 12 minutes until properly soft — this is when they release the most flavour into the soup, rather than staying firm and diluting the finished texture.

Don't skip toasting the dried porcini and shiitake before grinding — it deepens their flavour and is what gives the umami powder its punch as a garnish.

Blend the soup in batches if using a regular blender, and never fill it more than halfway with hot liquid — it's the single most common way people burn themselves making soup.

Storage & Reheating

Store the soup in the fridge for up to 4 days or in the freezer for up to 6 months, both in an airtight container. Thaw in the fridge overnight before reheating. To reheat, place the soup in a pan, saucepan, or pot over medium heat and, mixing regularly, heat until simmering and hot throughout. Alternatively, reheat in the microwave in bursts.

The mushroom dust is entirely optional, but adds a rich umami flavour to the finished soup. Store it in an airtight container in a cool, dry place, where it'll last up to 4 months at full flavour — that's a best-before rather than a hard cutoff, so it'll still be usable after that, just gradually less potent.

Serving 500gCalories 377kcalCarbohydrates 22.9gProtein 8.4gFat 29.9gSaturated Fat 18.1gPolyunsaturated Fat 1.47gMonounsaturated Fat 8.28gTrans Fat 1.2gCholesterol 82.8mgSodium 219mgPotassium 996.9mgFiber 5.1gSugar 8.9gVitamin A 967.7IUVitamin C 14.32mgCalcium 72mgIron 1.9mg