Whats the one thing that makes this Mushroom Soup stand out from the rest?
Youll enjoy mushroom flavour in every mouthful.
But this one is 100% mushroom flavour down to the last spoonful!
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And how do we achieve that?
Simple: Blitz the soup!
What goes in Mushroom Soup
1.
So I like to use a combination of both Swiss Brown and standard white mushrooms.
Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour!
If you dont have either, stir in a knob of butter at the end.
Its also thicker like sour cream and can be dolloped rather than poured.
It lends a lovely faintly sharpened note to the soup.
But its no lesser a soup with just plain cream, I assure you!
Onion and garlic Essential flavour base; and
Butter For sauteing.
This task is essential to bring out all the wonderful flavours!
They will release quite a lot of water during this stage but the water will evaporate.
Hot soup in a tightly sealed blender on full speed = soup explosion!!
I must confess Ive never done that in real life before!!
Oh and as I always say when sharing asoup recipe,breadfor dunking really is not optional.
I say it is in the recipe, but everyone knows Im lying through my teeth!
I guess I should follow that cheeky statement up with some bread recommendations!
Or choose your ownbread recipe!
So I sent him off to spend the day with the golden retriever boarder!
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