Forest Mushroom Soup

Forest Mushroom Soup

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Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor from guanylate. A commonly eaten mushroom is the white mushroom. In the culinary industry the most known mushrooms to be use are:

Morels-With a nutty flavor that is similar to Shiitake Mushrooms, they have a more intense, unique taste. Because they are typically small, they are served as a sort of garnish, or with an accompanying sauce. This Mushroom is consider one of the expensive mushrooms.

Chanterelles-They have a light, fruity scent, with an almost spicy flavor. The golden variety is highly sought, but other colors are equally tasty. They range from orange and yellow to white.
Porcini Mushrooms-They also have a hearty, nutty flavor that is distinctive and can be used in many different dishes. Famously found in Italy, they also grow in other parts of Europe, North America, and in some other countries.

Shiitake Mushrooms-They have a meaty, chewy texture and a pleasing taste that goes well with other ingredients. It is a staple of traditional Japanese cuisine. It is available fresh or dried in many parts of the world.

Oyster Mushrooms-They have a delicate, if alien appearance, with a meaty texture and interesting flavor. Traditional in Japanese, Chinese, and Korean cooking, they are native to forest habitats in Siberian Asia, Northern Europe, and in much of the United States.

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You Need:

Forest Mushroom Soup.

Ingredients: Amount:
Idaho Potatoes. 2-large.
Onions. 2 medium size.
Cremini Mushrooms. 10 oz.
Button Mushrooms. 10 oz.
Small Portabella Mushrooms. 10 oz.
Garlic. 1 cloves.
Vegetable Stock. 1 QT.
Salt and black pepper. To taste.
Olive Oil. 3 Tbsp.
Thyme. 1 sprig.
Heavy Cream. 1/4 cup.
Dry White Wine . 1/2 cup.
Bay Leaf. 1.

Instructions:

Preparade the vegetables. Peel and diced the onions, peel and chopped the garlic , peel and thickly sliced the potatoes. Sliced the mushrooms and put it aside. In a large saucepan or medium size stockpot, over medium heat, warm oil and sauté garlic and onions for 4 minutes.
Add Mushrooms, potatoes and herbs and sauté for 5 minutes, allowing potatoes to begin caramelize.
Deglaze with white wine and add vegetable stock. Bring to a boil and simmer for 10 minutes or until potatoes are soft to the touch. Season with salt and pepper. In batches, transfer mixture into a food processor and blend until smooth. Pour into a clean saucepan, add heavy cream and mix well. Taste, adjust seasoning if necessary and keep warm.
Ladle soup into warmed bowls and garnish. You can add drizzle of truffle oil.

Serves 6.

This is a great first course meal. It is very elegant and easy to make to wow your friend and guest. You can pair with Philippe Prie- Champagne
Equipment you may find useful:



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