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Mushroom soup
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This is the popular version of mushroom soup found in Asian cooking. There are numerous recipes for this soup. There will not be spectacular difference between one recipe or other.The main ingredient is shiitake mushroom. Japanese people consume most amount of this mushroom. It is claimed that the longevity and good health of the old people are due to shiitake mushroom. This soup is also a favourite of the Chinese people. This mushroom when cooked properly tastes very much like meat and therefore it is a meat replacement vegetable for vegetarians.
This soup is suitable for convalescing people, who are vegetarian and who cannot take chicken soup. Usually for convalescing soup they will use dry shiitake mushroom instead of fresh ones and add a piece of American or Korean ginseng. The soup will be cooked for a long time, like one hour.
Recipe summary
For
Mushroom soup
1. In a large pot melt 15 gram butter and add 1 teaspoon olive oil. We add olive oil only to ensure that the butter will not burn.
2. Add 1 onion, roughly chopped, 350 gram fresh shiitake mushroom and 1 clove garlic, roughly chopped, 1 leek washed and finely chopped and fry in low heat for about 15 minutes or until the onion is soft and better part of the moisture in the mushroom has evaporated.
3.Add 500 ml vegetable stock and 3 cups water and bring to a boil and simmer for about 10 minutes.
4. Remove from heat and let the pot cool for 10 minutes.
5. Puree the soup in a food processor or blender until smooth. Add ½ teaspoons salt and ¼ teaspoon ground black pepper.
6. Top with cheese and garnish with 1 teaspoon parsley and serve hot with rice.
Mushroom soup is ready.
For
Mushroom soup
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
1. In a large pot melt 15 gram butter and add 1 teaspoon olive oil. We add olive oil only to ensure that the butter will not burn.
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| Ingredients |
2. Add 1 onion, roughly chopped, 350 gram fresh shiitake mushroom and 1 clove garlic, roughly chopped, 1 leek washed and finely chopped and fry in low heat for about 15 minutes or until the onion is soft and better part of the moisture in the mushroom has evaporated.
3.Add 500 ml vegetable stock and 3 cups water and bring to a boil and simmer for about 10 minutes.
4. Remove from heat and let the pot cool for 10 minutes.
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| Mushroom soup |
5. Puree the soup in a food processor or blender until smooth. Add ½ teaspoons salt and ¼ teaspoon ground black pepper.
6. Top with cheese and garnish with 1 teaspoon parsley and serve hot with rice.
Mushroom soup is ready.
Recipe follows in detail with pictures.
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
Main
350 gram fresh shiitake mushroom, thinly sliced
Main
350 gram fresh shiitake mushroom, thinly sliced
1 leek washed and finely chopped
15 gram butter
1 teaspoon olive oil
500 ml vegetable stock
Others
Others
1 clove garlic, roughly chopped
1 onion, roughly chopped
½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon of finely chopped parsley to garnish
3 cups water
Method
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| Ingredients for Mushroom Soup |
In a large pot melt the butter and add olive oil. We add olive oil only to ensure that the butter will not burn. Add onion, leeks mushroom and garlic and fry in low heat for about 15 minutes or until the onion is soft and better part of the moisture in the mushroom has evaporated.
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| Vegetables are lightly fried first |
Add vegetable stock and water and bring to a boil and simmer for about 10 minutes.
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| Water and stock are added to the fried ingredients |
Remove from heat and let the pot cool for 10 minutes.
Add pepper and salt
Puree the soup in a food processor or blender until smooth.
Puree the soup in a food processor or blender until smooth.
Top with cheese and garnish with parsley and serve hot with rice.
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