Empty My Fridge
Ultimate Homegrown Mushroom Soup Recipe: A Twist on a Cozy Classic!
Ingredients
- Mushroom · dried, sliced250 ml + 1 kg
- Oil for sauté
- Shallot · sliced500 ml
- Garlic · minced1
- White wine250 ml
- Thyme
- Chicken stock500 ml
- Soy sauce15 ml
- Salt
- Black pepper
- Cream250 ml
Instructions
- Pour the boiling water over the dried mushrooms and let them soak while you sauté the shallots.
- Heat oil in a heavy-based stockpot and sauté the shallots until translucent.
- Stir in the garlic and cook a little longer.
- Pour in the white wine and bring to a simmer. Season with salt and pepper.
- Strain the mushroom soaking liquid into the pot, then add the rehydrated mushrooms.
- Stir in the thyme, chicken stock, soy sauce and fresh mushrooms. Cover and simmer for 20-30 minutes.
- Stir in the cream and serve.
Summarized from Glen & Friends Cooking's video. Watch it for the details.
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