![]() ![]() Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour! One really nice thing about this Mushroom Soup recipe is how few ingredients are actually called for. (Fun fact: White / button, Swiss Brown / cremini and portobello mushrooms are actually all the same mushroom – just in different stages of the mushroom’s life cycle. This gives you the best of both worlds: an intense mushroom flavour with an elegant pale cream colour rather than a (very) brown one! So I like to use a combination of both Swiss Brown and standard white mushrooms. Swiss Brown / cremini mushrooms have a stronger mushroom flavour than regular white / button mushrooms but make the soup browner. ![]() So in presenting you with a mushroom soup recipe I wanted to make sure it actually tasted like – gasp, shock, horror – mushrooms!Īnd how do we achieve that? Simple: Blitz the soup! Only this way can we release all the gorgeous, sweet and earthy flavours locked up in the mushrooms into every luscious, creamy mouthful!! What goes in Mushroom Soup 1. And while it will taste just fine, it won’t really taste that much like mushrooms, except for the bites you get with mushroom bits in it. It’s easy enough to sauté up some mushrooms in butter, then add some flour, broth followed by a good glug of cream, and call it a day. But this one is 100% mushroom flavour – down to the last spoonful! Mushroom Soup ![]() As strange and obvious as that sounds, most mushroom soups are actually nothing more than mushroom bits floating in a generically-flavoured creamy soup broth. What’s the one thing that makes this Mushroom Soup stand out from the rest? You’ll enjoy mushroom flavour in every mouthful. ![]()
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