I looooove mushrooms! With pasta, in sandwiches, with eggs, pan fried, baked, stuffed… I could continue! But I specially love cream of mushrooms soup. This time I used white button, shiitake and portobello. What’s nice about this mix is that the first are really mild and the others have a much more intense flavour. The combination is amazing, and it’s even better when cooked with rosemary. ¡Yummy!
The first time I posted this recipe on the blog was October 2016! At that time the blog had a little over a year (I started it in August 2015) and I feel like it’s the time where I felt more confident posting content. Still there are a couple changes I’m making to that original recipe because my taste and methods have changed with time 🙂
Another thing that I have learnt while blogging is how to write recipes. It’s not always easy to explain each step in words. It’s even worse when you’re talking about a texture you need to achieve in the process. With time I’ve gotten better at it and it’s even easy now to answer in the procedure a few questions I usually get.
This recipe for cream of mushrooms soup is spectacular. I know the colour is not a selling point, lol, but I sweat it’s incredible. Ever since winter started I’ve already made it 3 times because I love it crazily. It’s also great to freeze if you’re into freezing your life ;). I serve it with a drizzle of balsamic vinegar and also cream if I feel like it.
Ingredients
- 125 g shiitake mushrooms stalks trimmed and cut in quarters
- 150 g portobello mushrooms stalks trimmed and coarsely sliced
- 300 g white button mushrooms stalks trimmed and coarsely sliced
- 1 garlic clove
- 2 bayleaves
- 2 sprigs of rosemary
- 20 ml olive oil
- 50 g yellow onion
- as needed milk can be replaced with stock or water
- Salt and pepper to taste
Instructions
- Reserve a bit from each mushroom type and cut them in small cubes. They will later go at the center of our cream of mushrooms soup. You need about 50g in total.
- Cut the onion into tiny cubes and finely grate the galic cloves.
- Place the onion, bayleaves and rosemary in a pot or large pan with olive oil over medium-low heat and cook them while stirring often. Once the onion is really soft, translucent and sweet-smelling, add the garlic. Cook it for about a minute while stirring constantly.
- Add the mushrooms along with a pinch of salt. Let them cook over medium-high heat, stirring every once in a while. You'll notice that even though it looked like too many mushrooms in the beginning they will reduce a lot as they cook.
- The mushrooms will release a lot of water. You need to keep cooking them and stirring until there is no more liquid at the base of the pan or pot.
- Now we want the mushrooms to become golden to develop even more flavour. To achieve that you need to leave them on the pan or pot over high heat without stirring for two minutes. After two minutes stir the mushrooms and leave stop once again for two minutes. Repeat about 6 times so they're golden and tasty. If you're making double the recipe then you want to double the amount of times you leave them still on the pan as well.
- Remove the rosemary and bayleaves (if a few leaves of rosemary became loose that's fine!) and place everything else in a blender. Blend the mushrooms adding a bit of milk at a time until you like the consistency. Adjust the level of salt and pepper and it's ready.
- For the cubbed mushrooms, place them in a small pan with a bit of olive oil and season them with salt and pepper. We want them to become golden as well so leave them still for a couple minutes and then flip them until they're throughly golden.
- Serve the cream of mushroom soup with the cubed mushrooms at the center and a drizzle of aged balsamic, balsamic glaze or cream.
