I stumbled upon this REAL MUSHROOM SOUP recipe from Jamie Oliver’s book Jamie’s Dinners. I was looking for a mushroom recipe to use up the balance of the mushroom leftover from my Wild Mushroom Quiche for the pastry competition.

According to Jamie, once you have tasted the real mushroom soup, those awful tins of mushroom soup become a distant memory. And I couldn’t agree more. Those tins mushroom soups is just too salty and the cream overpowers the mushroom flavour.

Nearly all mushrooms, if cooked correctly, have wonderful sweet earthiness flavour. I use a mixture of fresh Shitake, Button, Portabello, and Oyster Mushroom. If you want to make the whole thing more luxurious, add a tiny bit of dried porcini and a drizzle of truffle oil. Both can be found at Jaya Grocer or BIG.

I like the chunky mushroom bits and adding the lemon zest & juice did gives the soup a wonderful flavour. No more creamy soup. This is the real stuff.

P/S: In case you are wondering, that is me holding the spoon while trying to balance the camera with the left hand to take some good shots. And yes, I don’t use tripod because it’s too much hassle setting up the tripod and the food will be cold by the time everything is ready for shooting.