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Cream of Mushroom
Surprisingly or maybe unsurprisingly, because mushrooms are very tasty and flavoursome, it is unnecessary to add vegetable/chicken stock to the soup. However if you’re a fan, go ahead and replace the water with stock.
Also the reason why it is advisable to “brush mushrooms” to clean them instead of washing them in water, is because the mushroom will tend to soak up the water. However, since the mushroom is going to end up in water anyway, because we are making soup, it does not matter too much if you do wash your mushrooms under water, just this time.
And if you’re looking for mushroom trivia! Well according to Produce oasis; Long, long ago …. Three thousand years ago in fact, Pharoahs in Egypt considered mushrooms to be a delicacy “too delicate for the common people to eat”. Whilst the Romans considered mushrooms a "food of the Gods." I’m starting to wonder whether everything that tasted good in ancient Rome was considered “food of the Gods”. Who knows? Maybe the Romans were right! Apparently, the dear mushroom is still so beloved today that there are actual organizations dedicated in appreciation of the humble fungus, such as Fungifest. I don’t think anything can surprise me anymore. But back to the cooking! Who doesn't love hot, tasty mushroom soup?
Cream of Mushroom Soup
Ingredients: 300g mushrooms, 4cups water, ½ an onion chopped, 4 cups water, 3 garlic cloves peeled, 1 tbsp corn flour and 3 tbsp water, salt, 100mL full cream, cracked black pepper
Steps: Clean the mushrooms by lightly brushing mushrooms with a soft brush and trim stalks, then chop roughly. Chop the onion roughly. Put the 4cups of water into a pot and bring to the boil. Add the mushrooms and chopped onion, cover and boil for 20 minutes or until the mushrooms and onion are soft.
Roast the garlic cloves in a moderate oven, 180 degrees Celsius for 5-10 minutes or until lightly browned and soft. Add the garlic to the pot. Mix together 1 tbsp corn flour and 3 tbsp water, then add to the pot. Simmer for 10 minutes. Blend the soup in a food processor until smooth then return to the pot and bring to the boil. Add the cream and pepper and serve! It goes perfectly with a continental bread roll!
