So anyway, I had leftover cream from an opened 1L pack of cream, and was wondering how to use it. There was an overabundance of ice cream in the freezer, so I thought I should think of another way to use it up, perhaps a cream of (something) soup of some sorts. I love mushrooms, so cream of mushrooms it shall be!
Medley of mushrooms - portebello, shiitake and white button
Bread loaf, sliced
The soup was really easy to prepare, and I breezed through the cooking (if you consider this cooking still cos it really didn't take much time - except for the time used to chop the mushrooms) without much difficulty. Taste wise, I wasn't really happy with the overall taste yet perhaps cos I feel as though there is just a little something missing from the soup. The flavour I guess, maybe cos I didn't add any truffle oil/cheese on top before serving like what Evan did. It's all the little touches that matter maybe? Texture wise, I should have blended it a little less to have more mushroom chunks in my soup (I prefer a chunkier texture).
Donna Hay's Chunky mushroom soup
Chunky mushroom soup (adapted from Evan at Evan's Kitchen's Ramblings)
30g butter
1 brown onion, finely chopped
500g mushrooms, chopped (i used a medley of white button, shiitake and portebello)
3 cups milk
1/4 cup cream
salt, cracked black pepper
Heat a large saucepan over high heat. Add butter, onion and mushrooms and cook for a few minutes or until the onions are soft. Add milk and bring to a boil.
Add cream, salt and black pepper.
Remove from heat and use an immersion handheld blender to blend soup until desired soup texture is achieved (smooth/chunky). Serve immediately with warm crusty bread.
