Growing up, I thought Campbell's Cream of Mushroom soup was the best thing in the world. My mother always had cans of these in the pantry & I even eat it over rice. Even though I haven't had it in years, I still love me some cream of mushroom soup (not necessarily Campbell's of course).
I'd only ever made it with the cultivated champignons de paris & with my bounty of mousserons, I was keen to do this with wild mushrooms. So for this, I also dug into our stash of dried morel (morille) mushrooms to give it more flavor.
And don't you love my new colourful cups ? Well they were a present from Helena & Simon-Pierre (thank you again !) with special instructions to use them on the blog. I couldn't think of a better introduction for these little beauties. I expect that they would be featured a lot on the blog.
I'd only ever made it with the cultivated champignons de paris & with my bounty of mousserons, I was keen to do this with wild mushrooms. So for this, I also dug into our stash of dried morel (morille) mushrooms to give it more flavor.
And don't you love my new colourful cups ? Well they were a present from Helena & Simon-Pierre (thank you again !) with special instructions to use them on the blog. I couldn't think of a better introduction for these little beauties. I expect that they would be featured a lot on the blog.
Cream of Wild Mushroom Soup
500g assorted wild mushrooms - I used mousserons & morel *
1 small shallot
1 Tbsp butter
50cl heavy cream or creme fraiche
1 1/2 cup of chicken stock
4 Tbsp dry sherry, white wine or sake
* If using dried mushrooms, put them in a bowl of water & into the microwave on high for 2 mins. When done, squeeze out the water from the mushrooms & keep the mushroom water (you can use that to flavor the soup)
1. Chop mushrooms in processor (I leave a portion unchopped cos I like to bite into pieces of mushrooms)
2. Fry shallots in butter
3. Add mushrooms to the pan & fry for 10-15 mins (they are going to exude a lot of water, don't worry)
4. Next add stock, cream, dry sherry, salt & pepper (& mushroom water). Bring to a boil then simmer for 20 mins
5. Get ready to dig into a bowl of delicious creamy chunky wild mushroom soup
Note : You can also make what is called Cappuccino of Mushroom Soup. Add more stock & use less cream. When it's done, just blend till it's frothy. Serve in coffee cups.
We just can't get enough of these mousserons
Dried Morel Mushrooms
8 comments:
Yep... really pretty cups! I'm sure they'll soon be all over your blog with yummy contents too! ;)
You do know that it's turning cold now... and you really make me crave for soup!
mmmm... I too love mushroom soup and now my little princess as well. In fact, I think my son's favourite is also mushroom. Who can resist one nice bowl of creamy mushroom soup. hahah...
BTW, I tried making once and mine was horrible. Is there other type of mushroom that I can subsitute. You know Singapore, they don't have much variety to choose from.
Cheers
C - Tell me about it. I sent The Girl in her winter jacket to school this morning - it was that cold.
E - What was wrong with the soup ? I've made this often with champignons de paris also called white button mushroom - they are really common so you should be able to find them in Singapore. What type did you use before ?
OIC, so yours is white button. I used that too but I think my base (soup) is watery. Either too much water/milk or too little cream.
Will try yours soon. THanks!
OIC, so yours is white button. I used that too but I think my base (soup) is watery. Either too much water/milk or too little cream.
Will try yours soon. THanks!
We are happy that you like the cuppies dearie. now you are making me drooling over soups and at the moment, we are into no fuss soup which is, throw all the vegs into a blender and add yoghurt and blend ahhahahaaa.
h
Oh yes, we love mushroom soup. And they are lovely cups. :) Lucky you.
E - Give it a go & let me know how it turned out.
H - Still trying to figure out how else to use these babies. Waiting for next dinner party.
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