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Before you jump to Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Healthy eating is now a good deal more popular than before and rightfully so. The overall economy is affected by the number of men and women who suffer from conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more efforts to try to get us to adopt a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. In all likelihood, most people think that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. It is possible, though, to make several simple changes that can start to make a difference to our everyday eating habits.
These healthier food choices can be applied to other foods such as your cooking oils. For instance, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil is also a good source of Vitamin E which has many benefits and is also good for your skin. It could be that you already think that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you get these. If at all possible, try buying organic produce that has not been sprayed with toxic pesticides. Finding a local supplier of fresh fruits and veggies will give you the option of consuming foods that still have almost all of the nutrients which are typically lost when produce has been kept in storage before it is sold.
As you can see, it is easy to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to mushroom cream soup recipe. To make mushroom cream soup you only need 13 ingredients and 10 steps. Here is how you do it.
The ingredients needed to make Mushroom Cream Soup:
- Use 28 g dry mushrooms (Porcini, Morels or Shitakes)
- You need 1/2 c olive oil
- Prepare 1 spring of rosemary
- Use 4 spring of sage
- Prepare 1 large yellow onion, peeled and thinly sliced
- You need 3 garlic, peeled and thinly sliced
- You need 1 1/2 tsp salt
- Provide 1/2 tsp white pepper
- Use 500 g white botton mushroom, clean and thinly sliced
- Prepare 500 g shitake mushroom, cleaned, steamed and thinly sliced
- Use 6 cup chicken stock
- Provide 1 cup heavy cream
- Get 2 tbsp unsalted butter
Steps to make Mushroom Cream Soup:
- Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
- Strain the soaking mushroom liquid and reserve along until needed.
- Bundle the rosemary and sage together and tied with kitchen twine
- Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
- Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
- Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
- Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
- Remove the herbs, and then add the cream and butter.
- Working in a batches, pure the soup in a blender until smooth.
- Return to the pot and keep at a very hot simmer until ready to serve.
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