Mushroom Soup
10 min
30 min
3 Per
It’s been little calmer these days, especially with the little one. Parenthood is not easy, but after seven months, I definitely think it gets better with time. Just as how time heals everything.
It has been a little tough creating content for food the past few years. But thankfully the arrival of The Sambal Prince has allowed me to find my centre and make food exciting again. While the cookbook is in its final stages of production, I’d still like to share some recipes I did not get a chance to put in writing before.
A little backstory – Faeez and I had the best mushroom soup on our wedding day by the people of Kaw Kaw SG, which has since shut down. We’re a little sad we couldn’t get it anymore but I figured it’s fairly easy to recreate the mushroom soup. Glad to report that this recipe is Faeez approved.
I’ve made this both on the stove and using my Thermomix, so feel free to try using your Thermie for this recipe.
Normal cooking method:
1. Peel and chop garlic into fine mince. Don’t be too worried about chopping it too finely. It’ll go through the blender later.
2. Melt butter and olive oil in a medium sized pot, on medium heat.
3. Add garlic and saute for about 2 minutes until fragrant.
4. Add in mushrooms and cook the mushrooms down. It would shrink to about half of the original size. Cook for about 5 minutes.
5. Add in whipping cream and chicken stock cube and cook for another 3 minutes.
6. Turn off the flame and remove the pot from the heat. Using an immersion blender, blend the soup till it becomes a nice smooth thick soup.
7. Season with salt and pepper. Serve with some fresh bread. I’m very much into sourdough these days.
Thermomix Method:
1. Add mushrom and garlic and chop 10 sec/ speed 4.
2. Add in olive oil and cook 3 min / 110 deg / speed 1 reverse.
3. Add butter and cook 2 mins / 110 deg / speed 1 reverse.
4. Add cream, chicken stock, salt and pepper and cook 5 mins / 90 deg / speed 1 reverse.
5. Serve with some fresh bread.
40g
unsalted butter (about 2 tbsp)
20g
olive oil
6
cloves garlic
4 pieces
portobello mushrooms, cut into chunks
200ml
whipping cream
1/2 tsp
chicken stock cube
1/2 tsp
salt
1/2 tsp
racked black pepper
