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Mushroom Soup Article Rating

Posted by Quay Po Cooks on September 11, 2010 - Filed under: Recipes
Mushroom Soup
Serving : 2


30 gm fresh Shitaki mushroom (sliced)
30gm Erynigii mushroom (sliced)
10 gm dried Shitaki mushroom (soaked and sliced)
30 gm leek (diced)
1/2 medium size white onion (chopped)
1/2 medium russet potato (diced)
1/4 cup chopped fennel
1/4 cup chopped carrot
1 bay leaf
1/2 tb chopped thyme
2 tb butter
1/4 cup white wine
1 ts vanilla extract
500 ml chicken stock (for convenient, you can dissolve 1 cubes chicken stock in 500ml water
salt and pepper to taste
chopped parsley or chive for garnishing
Full cream milk to thin the soup if necessary


Heat wok and add butter and sauté onion, carrot, fennel, potatoes and leek for 2 mins. Add another table spoon butter and all the mushrooms and saute for another 2 mins. Add white wine ad cook until liquid evaporates about 5 mins. Add chicken stock, bay leave and thyme and bring to boil. Reduce heat and simmer until potatoes is soft stirring occasionally for about 30 mins.

Discard bay leaf and let it cool. Work in batches, puree soup in blender. Return soup to pot and add milk to thin the soup if it is too thick. Bring to simmer ad season with sale and pepper. Add vanilla extract and mix well. Ladle soup into bowls and sprinkle with chopped parsley or chive.

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Gary Said:

Thank you, this mushroom soup is amazing. I have always loved mushroom soup but this recipe is special. It isn't that it totally reinvents mushroom soup, its just that it redefines it.

Thursday, September 30, 2010 2:23 AM from:
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