Pureed Mushroom Soup
I love mushroom soup whether it's pureed or not. I always struggled with making a restaurant-quality mushroom soup or at least one I've been content with, but finally I'm proud of this earthy, rich soup, with a bit of umami from the soy sauce. I used cremini and white mushrooms for this recipe as they're cheap and easily accessible, but if you're like me and want to increase the flavour profile, consider incorporating other mushrooms such as shiitakes or other wild mushrooms. Hot tip - buy dried mushrooms and soak them in the broth to soften prior to using them to produce a more savoury and meaty flavour with the broth.
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Ingredients:
- 2 tablespoons olive oil
- 1 medium white onion, coarsely chopped
- 2 shallots, coarsely chopped
- 5 cloves garlic, coarsely chopped
- ½ teaspoon fresh ground pepper
- 500 g cremini and white mushrooms, trimmed and quartered
- 1 large baking potato, peeled and chopped into 1" cubes
- 5 sprigs fresh thyme
- 3 tablespoons soy sauce
- 4 tablespoons sherry
- 3 cups vegetable broth
- ½ teaspoon fresh ground pepper
- kosher salt
- ¼ cup chopped fresh parsley
Instructions:
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