Cream of mushroom

What separates this mushroom soup from others? For us, it’s the shallots caramelised in butter in the beginning of the process. We deliberated long whether to not garlic or not, but after tasting this, it was a clear no. This soup stands on its own, without the ‘cosmetic’ effect of garlic. What’s more, this takes next to no effort to make. Just chop, blend, check seasoning.

To garnish use a sprig of thyme or tarragon. They’re now easier to come by in Hong Kong, with the introduction of the herb counter in CitySuper, which is a beautiful example of demand and supply in work.

Serves 2

Time: 🕰🕰
Effort: 💪

Ingredients:

100g white button mushrooms
3 small shallots
200ml vegetable stock
20g Butter
Salt
White pepper
5 tablespoon full cream

Method:

1. Wash and quarter your mushrooms
2. Finely chop shallots
3. Warm up vegetable stock
4. Add butter to a pot
5. Add in shallots and mushrooms
6. Sweat ingredients on medium heat until the shallots soften
7. Add vegetable stock, stir to combine
8. Set apart a few mushrooms
9. Using handheld immersion blender, blend the soup until smooth and without lumps
10. Add the mushrooms, previously set apart, and blend for a few more seconds until there are coarse lumps
11. Stir in 4 tablespoons cream and heat until cream is warmed up
12. Add salt and white pepper to taste
13. Divide soup into bowls
14. Add the remaining tablespoon of cream into the bowls, give a stir, garnish, serve