Tuesday, 6 May 2014

Healthy Mushroom Soup WITHOUT Cream

Mushroom soup is prefect for mushroom lovers like me! I am going to omit the cream today to make a healthier version. I learnt from Annie that we can add in one potatoes for creamy texture to the soup without adding too much cream though I am not going to add in any cream today. There is another secret weapon that Annie had shared too, THE CHINESE DRIED MUSHROOMS. It will add earthy flavour to the soup.  Varieties of Mushrooms are available in most supermarket. Let’s pick a few types mushroom and bring it home this weekend and try to whip out this simple soup at home. Trust me, it's worth the try!

Things needed:
Reference from Annelicious
(This portion is enough for 6-7 pax) 
  • 3 Tablespoon olive oil
  • 2 Yellow Onion, chopped finely
  • 2 cloves of garlic, chopped finely
  • 1 Russet Potato  
  • 3 tablespoon Plain Flour
  • 1L Chicken Stock ( I used my Collagen broth)
  • 200g Portobello Mushroom
  • 300g Fresh Shitake Mushroom
  • 250g Fresh White Button Mushroom
  • 5-6 pcs Dried Chinese Mushrooms, soaked overnight, chopped finely
  • Salt and black pepper to taste

  1. Rinse your mushroom quickly, do not soak it. Chopped it into small cubes/slices. 
  2. Heat up the olive oil in whatever cookware. Throw in your chopped yellow onions & garlic and stir fry a bit for 1-2 mins until it is soft.
  3. Add in the Chinese dried mushrooms & cubed potatoes and give it a good stir. Cover the lid and let it simmer for 5mins until the onions, potatoes are soft and mushroom had shrunk. Remember to watch out the fire. You won’t want to have any burnt smell in your soup.
  4. Add in the rest of the mushrooms and continue to stir fry it until it shrunken.
  5. Add in the plain flour and mix well.  Work fast and be careful not to let the flour charred.
  6. Add in the broth and bring it to boil for 15mins, stir it occasionally.
  7. Scoop out a portion of the chunky mushroom soup and set aside. Blend the balance of the chunky mushroom soup into a blender (You may want to let it cool down first else pls be careful as the soup is very HOT). Blend it till smooth. 
  8. Bring the Mushroom puree & a portion of chunky mushroom soup back to the same pot to boil.
  9. Add in salt and black pepper to taste.

Enjoy your heart warming mushroom soup with some bread.

TAGlicious Note:
** You can blend all the mushroom soup into puree. I would love to have some texture to my soup. It all personal preference.
** Please remember to cool down the soup if your blender cannot withstand the high heat.
** Any extra soup is good to freeze too.
** Not everyone can take the full flavour of mushrooms without cream. If you are one of them, do consider to add in 200ML of cream to neutral the soup for a milky creamy taste. Add cream at step 8 if needed.
** You can use ready packet chicken broth with no MSG added that is available in supermarket too. 
** Lastly, Stop buying processed/canned soup as they are full of MSG and addictive and cook the real stuff for your family with fresh ingredients.

TAGlicious Ciao~

Do join me at my Facebook page Taglicious

No comments:

Post a Comment