Mushroom Soup
Low-effort high-reward, creamy-without-cream mushroom soup that you’d want to keep in your arsenal of go-to recipes!
The asian girl in me loves her clear soups/broths, but I can’t say no to a good mushroom soup or french onion soup. Here’s a recipe for an easy mushroom soup you can make in 30 minutes that is full of flavour, is guaranteed to fill you, yet doesn’t have the heaviness of cream. Feel free to jazz it up with a swirl of dairy and some truffle shavings, or make it completely plant-based by eliminating the butter.
I shared a photo of me sun-tanning my mushrooms recently on Instagram and many of you were shocked, but yes it is 100% legit. Mushrooms are the only plant-based food that naturally contains vitamin D, and science has proven that exposing them to sunlight increases the synthesis of the vitamin. There’s no harm to it, so why not pop your mushrooms to sit in the sun while you prep the rest of the ingredients! You can do it for hours too in fact.
P.S. I used the button mushrooms that I bought in bulk during my midnight market escapade with some of my friends.
I don’t have the exact address, but it’s down a little street at the big intersection near 22 Toa Payoh Lorong 7. They’re open all days except Sunday, and a good time to go would probably be around midnight. There is a mixture of sellers, but do try to support the local uncles and aunties!
I wouldn’t recommend to go there as part of your regular top-up shop because many things are sold in bulk, but it would be ideal if you’re cooking for a large group of people and/or have friends to split the items with!
THE RECIPE
SERVES 3-4
Ingredients
1 large knob of butter
2 tbsp extra virgin olive oil
1 large onion, sliced
5 garlic cloves
3-5 sprigs fresh thyme
500g mushrooms, sliced*
900ml stock (chicken or vegetable)
Salt and pepper to taste
Directions
In a large pot, heat the butter and olive oil. Add the onion, garlic and thyme, and cook until the onion is soft and translucent
Add in the mushrooms, and let the mushrooms soften and sweat
Add the stock and stir. Once the mixture has reached a boil, reduce it to a simmer for 20 minutes
Season to taste, and leave it to cool before blending
To blend, use either an immersion blender for a chunkier finish, or a high-speed blender if you prefer something creamier
Serve with some sautéed mushrooms, fresh thyme, and your favourite crusty bread
Notes
Feel free to use any mushrooms you have on hand! I used a mixture of white button, Swiss brown, and oyster mushrooms.