@THEMAKINGMASTER CREAM OF MUSHROOM SOUP SOUP SEASON
Cre by INGREDIENTS (serves 4)
750g chestnut mushrooms
200g oyster mushrooms
5 garlic cloves
2 banana shallots
2tbsp butter (vegan)
2tbsp olive oil
1tbsp fresh thyme leaves
250ml white wine
2tbsp plain flour
1-1.51 mushroom stock
1 tsp miso paste
1tsp dijon mustard
250ml cream (vegan)
1tbsp smoked paprika
Handful fresh parsley
METHOD
1. Warm the butter oil in a pan on a medium-high hea
2. Finely dice the shallots, then sauté for 5 minutes until softened.
3. Slice the chestnut mushrooms & add to the pan with a large pinch of salt. Cook for 10 minutes to draw out their moisture.
4. Mince the garlic + add with 1tbsp of fresh thyme leaves fry until fragrant.
Once the mushrooms are caramelising, deglaze the pan with white wine.
5. 6. When the wine has evaporated, add the flour cook out for 2 minutes.
7. Prepare your stock, then add gradually, stirring as you go.
8. Add the miso paste mustard, then leave to simmer on a medium-low heat until thickened (15-20 minutes).
9. Add the cream, stir well & season to taste.
10. Tear the oyster mushrooms into strips, then fry in a hot oiled pan until crispy.
11. Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream + a pinch of paprika.
12. Serve with buttered toast + enjoy
@THEMAKINGMASTER
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welcome back to soup season my new series where I show you how to make the best soups in town soup season baby for episode two we’re making my cream of mushroom soup and my God is this one good Begin by sweating your shalots down in butter and oil slice your mushrooms then chop your garlic and de glaze with white wine add flour for thickness then mushroom stock and miso paste finish with cream and a crispy oyster mushroom topping and if you like what you see make sure to follow to make more soup with me