my 2nd attempt on homemade soups and its just getting real interesting. i grew up eating campbell soup, or watered-down versions at places that serve cheap set lunches ie. hans, i didn't know what a good mushroom soup should be like until i had a good one at ochacha last may. it was SO good, albeit a little salty. it was full of the chunky goodness and whats more, a combination of different mushrooms were used. after that i had the chance to try a few more and i'm determined to recreate it myself at home. it was easy peasy and the results, satisfying. i served it with shaved parmigiano reggiano cheese and some all-butter breadsticks from marks & spencers. really yum! in future i'll be more adventurous and throw in some portobello or shimeji for a good measure!
recipe source : donna hay magazine
ingredients (serves 4) :
30g butter
1 brown onion, finely chopped
500g white button mushrooms, chopped (i used a combination of white buttons & shiitake)
3 cups milk
1/4 cup single or pouring cream
sea salt, cracked black pepper
shaved parmesan (i used parmigiano reggiano) & cracked black pepper, to serve
directions :
1. heat a large saucepan over high heat. add butter, onion & mushrooms and cook for 3-4 mins or until the onion is softened.
2. add milk and bring to a boil. add cream, sea salt & black pepper.
3. use an immersion handheld blender to blend soup until desired smoothness is achieved.
4. ladle into soup bowls and top with cheese & black pepper before serving.
1 comments:
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