I guarantee this mushroom soup will surprise you at it’s simplicity but also it’s flavour. I used to not have cream of mushroom soup because I used to find it bland and gloopy, until I made it for myself. I figured the way to ramp up the flavour was to use dried mushrooms such as shiitake and porcini, and using them packs a punch of mushroom savoury flavour that is delightful. I don’t use any cream despite the title, or a roux as some recipes suggest. I use firm tofu, which not only provides a good amount of protein but it also makes it creamy and rich while making this soup super healthy.
Cream of Mushroom Soup
Yield:
4
Servings
Difficulty:
Easy
Cooking time:
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Metric
US/Cups
Ingredients
- 300 g mushrooms
- 25 g mixed dried mushrooms (porcini, oyster)
- 25 g dried shiitake mushrooms
- 125 g extra firm tofu
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves of garlic
- 1 tbsp tamari soy sauce
- 1 tsp Maggi seasoning (optional)
- 1 litre of water
- 10½ oz closed sup mushrooms
- 1 oz mixed dried mushrooms (porcini, oyster)
- 1 oz dried shiitake mushrooms
- 4½ oz extra firm tofu
- 2 tbsp olive oil
- 1 medium onion
- 2 cloves of garlic
- 1 tbsp tamari soy sauce
- 1 tsp Maggi seasoning (optional)
- 4 cups of water
Instructions
- Heat the oil in a large pan and sweat the finely diced onion. When translucent add the minced garlic and cook for a couple of minutes.
- Cut the closed cup mushrooms into slices and add to the pan. Cook them until they are soft and have reduced considerably in size.
- Add 1 litre of water from a recently boiled kettle, together with the dried mushrooms, dried shiitake mushrooms, the tofu cut into bite sized pieces, tamari soy sauce and Maggi seasoning.
- Simmer for about 20-25 minutes on a medium heat.
- I like to use my Nutribullet to blend it until smooth and creamy so I allow it to cool considerably, but if you are using a hand blender you don’t have to. You may find it to be a bit thick consistency in which case add a little more water to loosen and season to taste.
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4.67 from 3 reviews
