Friday, May 24, 2013
Jamie Oliver's Real Mushroom Soup
I know many of you already know how to make your own mushroom soup at home, my knowledge of western food is actually very very shallow and yes, before this i have never attempted making any mushroom soup of any kind even though it is a very common soup. After seeing Shannon posted The Real Mushroom Soup at her blog, i thought i really wanted to try..i mean..i should also learn to make this one common soup too at home . I am sure those of you who had already made your own mushroom soup at home will probably never go back to canned ones, now i know why..hehe..yeah only now i know. It is so different, almost entirely different. This is really full of flavour, mushroom flavours and so hearty..and of course more expensive! Please do not get offended if you are one of those who consume canned mushroom soup, if you are like me who have not tried making your own mushroom soup, why not give it a try too? Now having said that, would i still be buying the canned ones? Yes...haha! How irony it sounds! The canned ones can be used for making filling for pies and if i want to consume real tasty mushroom soup, i will definately cook my own now. I am not saying that i wont take the ones from the can anymore ...err...i may too ..i dont know, probably once in a while out of convenience .. but i know for sure this is much much healthier and richer and a lot more tastier.
Recipe ( as seen from Just as Delish, whom adapted from Jamie's Dinners )
300gms mixed fresh mushrooms ( shitake, oyster, button), cleaned and sliced
2 cloves garlic, peeled and finely sliced
1 small red onion, peeled and finely chopped
1tsp dried thyme ( or fresh thyme leaves )
500ml chicken or vegetable stock
Sea salt and ground black pepper to taste
2 tbsp cream ( omitted )
1 lemon, grate for zest and juice
Truffle oil ( optional)
1. Heat up a medium pot, add about 2-3tbsp of olive oil and the fresh mushrooms. Stir around very quickly for a minute, add the garlic, onion, butter and thyme. After 1 minute, you'll probably notice moisture cooking out of the mushrooms.Carry on cooking for abt 10mins until most of the moist disappears.Remove abt 1 tbsp of mushrooms and set aside for garnishing later.
2.Add stock, bring to boil and season to taste. Simmer for about 20minutes, remove half of the soup ( i removed abt 3/4 )and whiz it up to a puree with a blender or handheld blender and pour it back into the pot.
3.Garnish with parsley and drizzle with cream , if using and also the reserved cooked mushrooms.
4.You can serve this soup as you like. Jamie's suggestion, quickly stir fry some nice looking mushrooms and sprinkle on top of the soup with lemon zest and lemon juice. When you eat it, stir it and it gives a wonderful flavour. If using truffle oil, just a few drips on the top, just before serving.
I am linking this post to Little Thumbs Up event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite 123 DIY and hosted by Joyce of Kitchen Flavours with the selected ingredient this month, ' Mushroom'.