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E&B Mushroom
RECIPES
E&B Mushroom
Gourmet Creamy Mushroom Soup Recipe
Ingredients
:
1oz bag (28g) dried mixed mushrooms (lions mane, oyster, chestnut, & king trumpet)
1 large shallot or 1 small onion, finely chopped
3 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons olive oil
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons all-purpose flour
1/2 cup dry white wine (optional, but recommended)
4 cups vegetable or chicken broth
1/2 cup heavy cream
1/2 cup crème fraîche (or sour cream, for richness)
Salt and freshly ground black pepper, to taste
Fresh Basil microgreens for garnish
A drizzle of truffle oil (optional, for extra gourmet flair)
1/2 cup crème fraîche (or sour cream, for richness)
Crusty bread or croutons, for serving
Instructions
:
1. Reconstitute the Mushrooms:
-Heat 2 cups vegetable broth large pot over medium heat to a simmer.
-Place mushrooms in a bowl and add broth to the mushrooms let soak for 20 minutes, stirring occasionally, until they plump (remove from broth and set aside). Remove a small portion of the mushrooms and set aside for garnish later.
2. Cook the Aromatics:
-Add oil and butter to a large pot on medium heat until butter melts. chopped shallot (or onion), garlic and mushrooms to the pot.
-Cook for 3-4 minutes, until softened and fragrant.
-Stir in the thyme and cook for another 1 minute.
3. Make the Roux:
-Sprinkle the flour over the mushroom mixture, stirring constantly for about 2 minutes. This will help thicken the soup.
4. Add the Wine (Optional):
-Slowly pour in the white wine, scraping the bottom of the pot to deglaze. Let the wine simmer and reduce by half (about 2-3 minutes).
5. Add the Broth:
-Gradually add all 4 cups of the vegetable or chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to deepen the flavors.
6. Blend the Soup:
-Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, blending until creamy. For a chunkier texture, you can blend only part of the soup, leaving some mushroom pieces intact.
7. Finish with Cream:
-Stir in the heavy cream and crème fraîche, then season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes to warm through.
8. Serve:
-Ladle the soup into bowls, and garnish with the reserved sautéed mushrooms, a drizzle of truffle oil (if using), and a sprinkle of fresh parsley or chives.
-Serve with crusty bread or croutons on the side.
