Sharp Cream of Mushroom Soup

Who said we should only have one kind of Creamy Mushroom Soup? I for one don’t! This delicious recipe is for a creamy, yet sharp soup that you can enjoy any day of the year! Who knows? Maybe it will be your new comfort food.

 

Ingredients:

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  • 200 grams of white button mushrooms
  • 1 medium onion
  • 4 cloves of garlic
  • 1 1/2 tbsp of whole grain mustard
  • 1/4 cup of Parmesan cheese
  • 1/2 cup of sharp cheddar cheese
  • 1 tspn of blue cheese
  • 1 cup of cream
  • 1/2 cup of milk
  • 3 cups of stock ( if not available use 2 stock cubes and 3 cups of water)
  • Seasoning (salt, pepper and cinnamon)
  • 1 tbsp Olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp flavoured butter

 

Pre-preparation: 

  1. Shred your cheeses.
  2. Chop your onion finely.
  3. Use a mortal and pestle to crush your garlic with a bit of salt. If you do not own a mortal and pestle use a grater or a micro-plane.
  4. Cut your mushrooms 1/2 cm thick.

 

Preparation:

First thing you have to do is, heat your pot and add your oil and butters. The flavoured butter I used was garlic and herb butter that I made at home, keep your eyes open for that recipe. The reason we added oil is to prevent the butter from burning. It also gives a hint of flavour.

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After that you’re going to saute your onion until it turns golden. Add your garlic and saute until fragrant, you don’t want it to burn. Add the mushrooms immediately after and keep sauteing until the mushrooms shrink and absorb the fat.

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Next you’re gonna add half your milk so you can collect all the flavour that got stuck on the bottom of the pot. At this point you are going to turn off the heat, assemble your food processor and blitz the mushroom mixture on pulse around ten times in 1 second intervals.

After that you’re gonna find your cats in the kitchen sniffing around. Dismiss them because this is hooman food.

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Next, add your mushroom mixture back into the pot and saute until it dries. This is where the trick is, add the 3 types of cheese and the mustard without stirring on a low heat until the cheese browns the tiniest bit and then immediately add the rest of the milk, cream and stock and bring to a boil.

Season to taste, I like to add some nutmeg too. 

Bon Appetit!

If you liked this recipe don’t forget to like and comment. If there is something you’d like for me to try out, contact me on one of the links below or in the comment section.

 

E-mail: scrapbookofayoungchef@outlook.com

https://www.instagram.com/scrapbookofayoungchef/

https://www.facebook.com/scrapbookofayoungchef

 

 

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