Mushroom Soup
Make the most of mushrooms with this comforting mushroom soup recipe made with onions, garlic, celery, mushroom, and mushroom stock.
Mushroom Stock
60gm Shitake Mushroom
3pcs Fresh Thyme
2gm Celery
3pcs Bay Leaves
10gm Carrot
2gm Garlic
2gm Shallot
4pcs Black Peppercorn
500ml Water
Preparation
STEP 1
Place the shallot, carrots, celery, shitake mushroom, garlic, parsley, thyme, bay leaves, peppercorn, and water in a large pot and bring to a boil over high heat. Reduce the heat and simmer gently, covered, for 1 hour.
Mushroom Soup
100gm Bottom Mushrooms
100gm Chestnut Mushrooms
2gm Salt
2gm Pepper
5gm Fresh Butter
3pcs Fresh Thyme
2pcs Bay Leaves
Preparation
STEP 1
Heat the butter in a large saucepan and cook the shallot, celery, and garlic until soft, about 8-10 mins.
STEP 2
Add the bottom mushrooms, and chestnut mushrooms and cook over high heat for another 3 minutes until softened. Sprinkle over the flour and stir to add bay leaves and fresh thyme. Pour in the mushroom stock, bring the mixture to the boil,
STEP 3
Remove the mushroom mixture from the heat and blitz using a hand blender until smooth. Gently reheat the soup
Garnish
2pcs Shitake mushroom
2pcs Yellow oyster mushroom
2pcs Pink oyster mushroom
1gm Salt
1gm Pepper
3gm Butter
2gm Fresh Parsley
Preparation
STEP 1
Heat the butter in a pan and cook the shallot, celery, and garlic in light brown add pink oyster mushroom, yellow oyster mushroom, shitake mushroom, salt, pepper, and chopped fresh parsley.
STEP 2
Garlic foam: Place milk in a saucepan on medium heat until boiled. Add garlic, and cook for 10 minutes, Then, blend until foamy
STEP 3
Parsley foam: Place milk in a saucepan on medium heat until boiled. Add parsley and cook for 10 minutes. Then, blend until foamy
STEP 4
For garnish, sautéed pink oyster mushroom, sautéed yellow oyster mushroom, sautéed shitake mushroom microgreen, garlic foam