I have never been a fan of cream of mushroom soup – though X really likes it a lot. So I decided to try making it when X’s mom gave me a packet of Portobello mushrooms. (:
Cast of ingredients
I used a recipe that I found in NoobCook, which looks really easy – and it really was. I added a bit too much stock for the soup, hence the overall soup is quite watery (but I’ve adjusted it in the recipe below). The mushroom chunks can definitely be chopped up into smaller pieces.
Home-made garlic bread
Taste-wise, this is a really nice, light and yummy soup. However I would prefer a soup with more depths of flavours (does this phrase even make sense?), so I’ll try to combine different mushrooms into the soup (for flavour and for texture) and probably sauté them to bring out their flavours before adding the stock. More experimentation in the future – which is a huge boon for X! (:
Just like NoobCook, I got these cute bowls from Daiso too! Really love the vibrant orange colour! (:
Creamy Portobello Mushroom Soup (serves 2-3)
10 grams butter
1/2 tablespoon olive oil
1/2 onion, chopped finely (I used red onion)1 garlic clove, peeled and chopped finely
1 tablespoon plain flour
400 ml chicken / vegetable stock (I used chicken)
250 grams Portobello mushrooms, washed and chopped
1/2 teaspoon dried sage / thyme leaves
100 ml thickened cream
Salt and freshly ground black pepper
Freshly chopped parsley for garnishing
Garlic bread to serve with
In a pot, melt the butter over medium-low heat. Add in the olive oil and chopped onion. Cook the onion over low heat for 3 minutes, stirring frequently. The onion will be soft and translucent. Add in the garlic and cook for another minute.
Add in the plain flour and stir to mix the onion, garlic and flour together. Cook for another minute over low heat. Stir in the chicken stock and add in the chopped Portobello mushrooms. Turn up the heat and bring the soup to a boil.
Once the soup is boiling, turn down the heat to low and cover the pot. Let it simmer for 15 minutes. The mushrooms would have all shrank in size. Add in the thyme leaves.
Scoop the mushrooms with a some soup (be careful it’s hot!) into a blender and blend until the mushrooms are finely chopped. If you like to have bits and pieces to chew on, blend only most of the mushrooms.
Return the blended mixture back to the pot and bring the soup back to a boil. Turn the heat down to low and stir in the thickened cream. Season with salt and freshly ground black pepper.
Ladle the soup into serving bowls. Sprinkle some chopped parsley on top and serve with garlic bread immediately.