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noha el moallem

Mushroom Soup

Mushroom Soup

Regular price LE 1,780.00 EGP
Regular price Sale price LE 1,780.00 EGP
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I did this soup in quite a diiferent way than other soups I have done. I cooked it on a simmering heat all the way long, to give the mushrooms the time aad allow it to release its inner flavours. This method i believe makes it one of the most delicious Mushroom soup you will ever taste.

Ingredients: 

2 Tbsp Natural butter  - 4 Tbsp Olive oil - 4 White Onions, diced - 1 Tsp Cumin seeds  - 4 Spring onions, sliced - 4 Garlic cloves - 1 Rosemary stick - Threads or fresh thyme  - 800 g Fresh Mushrooms  - 1 Tsp Salt - 1/2 Tsp pepper - Half Tsp ground cardemom  - Stock - 1 Tbsp Fresh Cream  -  1 Tsp Light soy sauce (optional) - Mushrooms thinly sliced - Fresh Thyme for garnish.

Method :

In a big stainless steel, or aluminium sauce pan over medium low heat, put the oil and butter and cumin seeds  along with the onions. Stir until the onions becomes translucent. Add the spring onions, garlic, rosemary and thyme. Season and add the spices. Cover and simmer until the mushrooms releases all its water and natural flavours. After approximately 40 minutes, check if the mushrooms has become tender by sticking a sharp knife in its core. If still hard, give it extra 15 minutes. When the mushrooms has reched its tenderness, add the stock, cover and simmer for 30. Remove the Rosemary and thyme strings, and beat the soup in the blender, or by using the soup hand blender. Cut the mushrooms into thin slices and put them in the soup, and simmer for about 5 minutes to allow the sliced mushrooms to softens. Finally add the fresh sour cream as it gives smoothness to the texture and richness to the taste. The soy sauce is optional, and make sure that it is light, and only aad 1 Tsp cause it could turn the taste to bitterness. Lastly garnish with fresh thyme leaves, and serve hot. 

Enjoy Doing It , And

LOVE & ENJOY WHAT YOU DO..

 

 

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