Thursday, December 06, 2012

Portobello Mushroom Soup 龙葵菇浓汤

This is not the ordinary mushroom soup made with the very ordinary brown or white crimini mushrooms.


Here comes the intensely woodsy Portobello Mushroom Soup with the soup base started off with sauteed onions and mushrooms till onions are translucent and lightly caramelized (meaning...sweet!) and when mushrooms are tender-soft. Add stock or water, then thicken with heavy cream, almond meal, raw wheat germ (Note: Almond meal and raw wheat germ will cut down on the heavy cream used, your preference. Almond meal and raw wheat germ also add a deeper nutty profile to the soup). If you prefer a clear non-creamy mushroom soup, you can choose to make this Clear Mushroom (Shiitake, Woodear) Soup.

Yes, you did not see or hear a word of blending or blender here as the soup is meant to be kept chunky and wholesome. The trick is to finely mince the onions and mushrooms from the start To achieve more textures, I even have 2-3 sliced (not minced up) mushrooms sauteed with the minced onions and mushrooms, then set them aside for topping over the mushrooms soup later on.


Though I did not use a blender of any sort here, I finally bought myself a hand-blender for slightly less than $20, during Thanksgiving last month. It is a red Cuisinart SmartStick 200-Watt Immersion Hand Blender. I know it is not a power-horse but I believe it will serve the purpose of pureeing soup in the soup pot itself, without the need to have the before-pureed soup transfer to a separate blender then having to pour the after-blended mixture back to the soup pot again.


Sharing this with Souper Sunday

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