Creamy Garlic Mushroom Soup
Ingredients
- 140g (4.9oz) - Unsalted Butter
- 2 - Large Brown (Yellow) Onions, Roughly Chopped
- 2 - All-Rounder Potatoes, Washed & Roughly Chopped
- 1 - Leek, Washed & Thinly Sliced
- 6 - Garlic Cloves, Crushed & Roughly Chopped
- 750g (1.6lbs) - Button Mushrooms, Thinly Sliced
- 2 ½ Tbsp (50ml) - White Wine or Vegetable Stock
- 1 Litre (4 Cups) - Vegetable Stock
- 100ml (110g) - Thickened Cream
- 2 Tbsp (40ml) - Full Fat Milk
- Seasoning To Taste
- Toasted Bread To Serve
- Extra Virgin Truffle Oil To Serve
Dried Mushroom Umami Powder
- 5g (0.2oz) - Dried Porcini Mushrooms
- 5g (0.2oz) - Dried Shiitake Mushrooms
Method
Dried Mushroom Umami Powder
- Preheat oven to 150°c - 300°f. Place the dried mushrooms onto a baking tray lined with parchment paper, roast in the oven for 5 minutes, remove and allow to cool for 10 minutes.
- Place the cooled dried mushrooms into a spice grinder or mortar and pestle, grind to a fine powder. Set aside.
Creamy Garlic Mushroom Soup
- Place a large pot over medium-high heat, add in the butter and allow it to melt. Add in the onion and potato, saute for 7 minutes or until slightly softened. Add in the leeks, garlic, mushrooms and seasoning to taste, saute for 12 minutes or until soft.
- Increase the heat to high and add in the white wine (or stock) to deglaze and reduce for 2 minutes.
- Pour in the vegetable stock, add in the cream and milk and simmer for 10 minutes, stirring regularly. Remove from the heat and blend with an immersion blender or regular blender or food processor (see important note).
- Serve the soup in bowls, lightly sprinkle over the mushroom dust and finish with cracked black pepper, extra virgin truffle oil or regular extra virgin olive oil and serve with toasted bread. Dig in.
Calories 543kcalCarbohydrates 40gProtein 11gFat 40gSaturated Fat 25gPolyunsaturated Fat 2gMonounsaturated Fat 10gTrans Fat 1gCholesterol 108mgSodium 1039mgPotassium 1264mgFiber 6gSugar 11gVitamin A 2202IUVitamin C 33mgCalcium 92mgIron 3mg