RESVUGA Cute Mushroom Spoons - Soup Spoon Set of 2, Safety Matt Ceramics - Use for Dessert, Breakfast, Soup.

Product Information

Heavy Cream - Heavy cream, also known as whipping cream, adds a delicious flavor and creamy texture. Substitutions include: half and half, coconut milk but the broth will be thinner.

Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties. I love the intense and rich flavour of this creamy wild mushroom soup and it really is SO easy to make. It's super cosy and comforting and although it's perfect during Fall and the Winter months you can enjoy it all year round. If you would like a silky smooth mushroom soup, feel free to blend this up with an immersion blender. Truffle oil is a nice addition, but totally optional. Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry ( do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.

To reheat the thawed soup, I suggest reheating it over medium to medium-low heat in a saucepan to prevent scorching or overcooking. Don’t forget the final touch of soya sauce, for a great savory boost! HOW LONG DOES THIS MUSHROOM SOUP KEEP? Super easy to make it from scratch, throw together just a few ingredients and then you get a bowl of warming and comforting soup in no time. A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness! You can also let it cool down and refrigerate and then transfer to the freezer the next day if you like.

This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes making it perfect for a speedy lunch or dinner. If you are going to serve the soup with the fried mushrooms, trim and clean them, then melt the butter in a shallow pan. When it starts to sizzle add the mushrooms and cook for a minute or two.

If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through. Make sure to saute the onions and mushrooms on a for at least 10-15 minutes so they soften properly and give a delicious depth of flavour to the soup.