I'd been busy these few days, arranging some trips with my family for this June. Due to this, I'd been neglecting a bit my fridge... I discovered yesterday that I still have some mushrooms tucked nicely in brown bags! I had to think of solution not to waste this precious fungi collection. Further discovery, I still have 1 small carton of crème fraîche and packet of parsley unopened. It was raining really heavily since early morning and temperature dropped to 24ºC which is cosy for a tropical climate ( yeah, I'm back in my hometown for awhile... :-P ) I love to watch rain pours at the sea from my balcony and the only thing I could think of in such weather is 'soup'.... mushroom soup it shall be! Is a simple soup (not as elaborate as restaurants) and for me it's a hearty meal with fresh bread plus hot coffee in the morning... errrr... in this case I think I should said 'brunch' :-D
I like making soup in large quantity so that I can freeze them for other days. If my elderly neighbour's around I pack the soup in several servings for her so she could have it whenever she wants. She lost one of her legs to diabetes last year and have difficulties to go to market without someone chauffeured her... :-( When my family have the time, we will take her out for dinner or lunch and to the fresh market. She's a very good cook and I learnt quite a lot from her as well.
Simple Fresh Mushroom Soup
(serves 2-4 portions)
A Selection of Mushrooms of your choice:
Cut off the hard portion of mushrooms and wipe off any grits on them. Slice mushrooms to small pieces. This is what leftovers I had but you can use any amount you fancy...
100 g Grey Oyster (Abalone) Mushrooms
50 g Bunapi Shimeiji Mushrooms
60 g Shiitake Mushrooms
100 g Enoki Mushrooms
1 large Red Onion - finely chopped
2 Tbl Italian Flat Parsley - finely chopped for garnish
300 ml Chicken stock or more
Some Fresh Thyme-remove leaves from the stalk as required
1 Bay Leaf
Salt & Black Pepper to taste
Some Flour - for thickening the soup
Some Butter - In this recipe I used 30 g of butter
Tools: A handheld blander
1. Combine 200 ml of chicken stock with 1 Tbl of flour until well mix. You can add more flour if you like thicker soup. Set aside. You will use the rest of the chicken stock according to the thickness you preferred later on.
2. Sauté onion in butter in a pot (or saucepan) until clear and slightly browned. Add thyme, bay leaf and sliced fresh mushroom mix. Covered & Simmered for 10 - 15 minutes or until mushrooms slightly wilted. Remove the bay leaf. Reserve 1-2 cups of the cooked mushrooms.
3. Stir the stock and flour mixture. Pour into pot, stirring until it thickened. Using a handheld blender (or any blender you own) - blend to the consistency you like. I like mine smoother in this recipe.
4. Stir in the fresh cream to your taste. Add in the extra stock until it reached your required thickness & creaminess. Simmer for 1 minute. Do not boil.
5. Dish into serving bowls and add some of the reserved cooked mushroom. Sprinkle some chopped parsley and a dash of fresh cream (if you like... :-D).
Note: If you don't like that creamy (or weight conscious), you can use fresh/low-fat milk instead of fresh cream but adjust the stock you add in as well.
You can add in about some dry white wine or dry sherry and croutons to give that extra ooomph!