Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mushroom soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Mushroom Soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look wonderful. Mushroom Soup is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook mushroom soup using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Mushroom Soup:

1. Make ready Chinese Dried Mushrooms,
2. Get Unsalted Butter,
3. Make ready Yellow Onion Finely Sliced,
4. Get Yukon Gold Potatoes Peeled Finely Sliced,
5. Get Shiitake Mushrooms Finely Sliced,
6. Make ready Swiss Brown Button Mushrooms,
7. Take Leeks White and Light Green Parts Only Coarsely Sliced,
8. Prepare Garlic Finely Minced,
9. Make ready Vermouth / White Wine,
10. Take Vegetable Stock,
11. Take Heavy Cream,
12. Prepare Whole Milk,
13. Take Sea Salt,
14. Get Black Pepper,
15. Take Cayenne,
16. Make ready Parsley Finely Chopped, For Garnishing

Looking for recipes for mushroom soup? Taste of Home has the best mushroom soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Sprinkle over the flour and stir to combine. Line a baking sheet with parchment paper.

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.

Place mushrooms in a single layer onto the prepared baking sheet. This is a pretty good mushroom soup recipe, with a little tweaking of course. I saute half the mushroom/onion/seasoning mixture - no broth yet - then I added a little half and half and put it in the food processor. Never add salt to mushrooms until they've already browned or it won't happen, but other seasonings are fine. In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender.

So that is going to wrap it up with this exceptional food mushroom soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!