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Mushroom Soup
Mushroom Soup

Before you jump to Mushroom Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, of course. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to mushroom soup recipe. You can cook mushroom soup using 16 ingredients and 7 steps. Here is how you do it.

The ingredients needed to prepare Mushroom Soup:
  1. Use Chinese Dried Mushrooms,
  2. Use Unsalted Butter,
  3. Get Yellow Onion Finely Sliced,
  4. Provide Yukon Gold Potatoes Peeled Finely Sliced,
  5. Provide Shiitake Mushrooms Finely Sliced,
  6. Take Swiss Brown Button Mushrooms,
  7. You need Leeks White and Light Green Parts Only Coarsely Sliced,
  8. Use Garlic Finely Minced,
  9. Prepare Vermouth / White Wine,
  10. Get Vegetable Stock,
  11. You need Heavy Cream,
  12. Prepare Whole Milk,
  13. Use Sea Salt,
  14. Get Black Pepper,
  15. Take Cayenne,
  16. Get Parsley Finely Chopped, For Garnishing
Steps to make Mushroom Soup:
  1. Preheat oven to 160 degree celsius or 320 fahrenheit. - - Wack the dried mushrooms into the oven and roast until aromatic. - - Remove from oven. - - Transfer dried mushrooms into a spice blender.
  2. Blitz until powder form. - - Set aside. - - In a sauce pot over medium heat, add butter. - - Once butter has completely melted, add in onion and potatoes.
  3. Saute until the onions are translucent and the potatoes are soft. - - The potatoes should be soft enuff to be broken easily by a spatula. - - Add in mushrooms. - - Saute until the mushrooms start to caramelize.
  4. Add in leeks and garlic. - - Saute until aromatic. - - Deglaze the pot with vermouth, scrapping all the brown bites at the bottom of the pot. - - Add in vegetable stock and stir to combine well.
  5. Bring it up to a simmer. - - Reduce the heat down to low. - - Add in cream and milk. - - Stir to combine well.
  6. Continue cooking for about 5 mins. - - Taste and adjust for seasoning with salt, pepper and cayenne. - - Slowly and carefully transfer into a blender. - - You may reserve some mushroom slices for garnishing later. You may also have to do it in batches.
  7. Blitz until smooth. - - Return the soup back into the pot. - - Set aside. - - To serve, transfer soup into serving bowl. - - Garnish with the dried mushroom powder and parsley.

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