Creamy Homemade Mushroom Soup by Chef RV

The Magic of Mushrooms

Mushrooms are the star of this dish. Their earthy flavor and unique texture make them a favorite in many cuisines. But what kind of mushrooms should you use? While most varieties work well, including a medley can add depth to the flavor. However, the real game-changer is the dried porcini mushrooms. Often referred to as the "King of Mushrooms," porcinis offer an unmatched rich and nutty flavor.

Ingredients

• 1 teaspoon minced garlic
• 1 medium white onion, chopped (approx. 150 grams)
• 2 tablespoons salted butter (approx. 28 grams)
• 1/4 cup + 2 tablespoons all-purpose flour (approx. 50 grams)
• 3 cups water (approx. 710 grams, including mushroom brine from the can)
• 2 cups fresh milk (approx. 480 grams)
• 1 cup heavy (or all-purpose) cream (approx. 240 grams)
• 1-2 cans mushrooms (pieces and stems, approx. 450 grams per can)

Crafting the Perfect Soup

1. Begin by melting the butter in a casserole and sautéing the garlic and onions until translucent.
2. Add the mushrooms, ensuring they are chopped into varied sizes for an interesting texture.
3. Incorporate the flour, acting as a thickener, and cook briefly.
4. Pour in the water, milk, and cream, stirring continuously.
5. As the mixture boils, it will thicken. Season with salt and freshly ground black pepper.
6. Once boiled, reduce the heat and let it simmer, allowing the flavors to meld.
7. Finish off with a sprinkle of fresh herbs or a dash of truffle oil for an added layer of complexity.

Tips and Enhancements

• Texture Matters: Avoid large, floppy pieces of mushrooms. Chopping them into varied sizes offers the best mouthfeel.
• Herb Choices: While thyme is a classic choice, feel free to experiment with rosemary, tarragon, or oregano.
• Wine Selection: A dash of dry white wine can elevate the flavor. Opt for a drinking wine over a cooking variant.
• Truffle Oil: One of Chef RV's secret ingredients is Truffle Oil. Add a dash for a distinctly muhroomy taste!

Ingredient Substitutes

Not all ingredients are easily accessible everywhere. Here are some alternatives:

• Cream: If heavy cream is unavailable, all-purpose cream or even half-and-half can be used.
• Mushrooms: If porcini mushrooms are hard to find, shiitake or cremini mushrooms can be a good substitute.
• Musroom Alternatives: If you don't like mushrooms, Chef RV suggests to use corn, aspargus, broccoli or any vegetable you like or have. Be sure to chop the vegetables and saute them as with the mushrooms.

Serving Suggestions

This soup pairs beautifully with crusty bread, especially when toasted with garlic butter. It also complements green salads, making for a wholesome meal.

Nutritional Information

Per serving, approx. 250 grams:

• Calories: 250 kcal
• Carbohydrate Content: 20g
• Cholesterol Content: 50mg
• Fat Content: 15g
• Protein Content: 8g
• Saturated Fat Content: 9g
• Sodium Content: 500mg
• Sugar Content: 5g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 6g

FAQs

Why is my soup too thin?

The thickness of the soup depends on the flour and the boiling process. Ensure you've added the right amount of flour and allowed the soup to boil well.

Can I use dried herbs instead of fresh ones?

Absolutely! However, dried herbs are more potent, so use them sparingly.

How long can I store this soup?

In a refrigerator, the soup can last for 3-4 days. If you wish to store it longer, consider freezing it.