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.
- Olive Oil
- 300g mixed Fresh Mushrooms (shitake, oyster, portabello, button) – cleaned and sliced
- 2 cloves Garlic – peeled and finely sliced
- 1 small Red Onion – peeled and finely chopped
- ½ tablespoon Butter
- 1 teaspoon Dried Thyme (or a handful of fresh thyme leaves)
- 500ml chicken or vegetable stock, preferably organic
- Sea Salt and Freshly Ground Black Pepper to taste
- a handful of fresh Parsley – roughly chopped
- 2 tablespoon Cream
- 1 lemon – grate for zest & juice
- Truffle Oil (Optional)
- Heat up a medium pot, add about 2-3 tablespoon of olive oil and your fresh mushrooms. Stir around very quickly for a minute, then add your garlic, onion, butter and thyme. After 1 minute, you’ll probably notice moisture cooking out of the mushrooms. Carry on cooking for about 10 minutes until most of the moisture disappears.
- Season to taste, and add your stock. Bring to the boil and simmer for around 20 minutes. Remove half the soup into another pot and whiz it up to a purée with a hand blender (or pour into a blender to puree), then pour it back in.
- Garnish with parsley & drizzle of cream
- You can serve this soup as you like, or you can try Jamie’s suggestion. Quickly stirfry some nice-looking mushrooms like oyster and sprinkle these on top of the soup with lemon zest and spoon some lemon juice. When you go to eat it, stir it in and it gives a wonderful flavour. If using truffle oil, a few drips on the top just before serving and leave out the lemon.