Comforting Mushroom Soup

Mushroom soup is one of those comforting dishes that can be enjoyed anytime, anywhere. Whether it’s a cold winter evening or a hot summer day, mushroom soup always hits the spot! But why settle for ordinary when you can make something extraordinary? With this easy-to-follow recipe featuring assorted Asian mushrooms like shiitake, white beech and enoki mushrooms, you’ll have an amazing mushroom soup that will tantalize your taste buds with its savory flavor and creamy texture. So get ready to whip up this delicious dish – it’s sure to be a hit with everyone in the family!

Fresh Mushroom is the Key

When it comes to making mushroom soup, selecting the freshest mushrooms is key for achieving a flavorful result. Fresh mushrooms add a rich and earthy flavor to the soup, as well as a delightful texture that you can’t get with canned or dried varieties. And because fresh mushrooms are full of nutrients like B vitamins and minerals such as selenium and potassium, they also contribute to your overall health.

Mushroom Variety

The three types of Asian mushrooms used in this recipe—shiitake, white beech and enoki—each have their own unique flavor profiles that come together to create an incredibly tasty experience. Shiitakes are known for their meaty texture and subtle smoky flavor while white beech mushrooms bring a delicate sweetness to the mix. Enokis are prized for their crunchy texture and mild flavor which adds yet another dimension to the taste of the soup.

Shopping fresh Mushroom

When shopping for fresh mushrooms, look for specimens that are firm, evenly colored and free from blemishes or mold. Avoid buying pre-sliced mushrooms since they tend to lose moisture more quickly than whole ones, resulting in a less flavorful soup. Also, keep in mind that freshly harvested wild mushrooms will have even more intense flavors than those found at supermarkets or greenmarkets, so if you’re able to source some of those it would certainly be worth it!

Preparing Mushrooms

When preparing these assorted Asian mushrooms for your mushroom soup recipe, try not to overcook them as this will make them become soggy and lose some of their flavor. Instead, sauté them in butter or oil until just lightly golden brown before adding them into the broth along with other ingredients like onions garlic and herbs. This will help ensure that all of their wonderful flavors come through in the finished dish.

Overall, using fresh mushrooms rather than canned or dried ones can really elevate your mushroom soup game by taking its flavors up a notch! By selecting only the best-quality produce and cooking it properly you can create an amazing soup that is sure to please even the pickiest eaters! SEE THE FULL RECIPE BELOW!

Mushroom Soup

5 from 1 vote

Course: Appetizers, MainCuisine: AsianDifficulty: Easy

Servings

3

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories per Serving

76

kcal

Total time

40

minutes

Mushroom Soup just got a whole lot more delicious with this easy recipe – and it will have your mouth watering! Using only three types of mushroom – Shiitake, Enoki, and White Beech – you’ll be able to whip up an amazing mushroom soup in no time.

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Ingredients

US Metric

• 450 grams 450 grams Assorted Mushrooms (cleaned and sliced)

• 200 grams 200 grams Ground Pork

• 1 medium 1 medium White Onion (sliced)

• 4 cloves 4 cloves Garlic (minced)

• 1 small 1 small Carrot (julienne)

• 2 2 Eggs (beaten)

• 600 ml 600 ml Water or Stock

• 1 tbsp 14.79 ml Fish Sauce

• 1/4 tsp 1.23 ml Chili Flakes

• 2 tbsp 29.57 ml Spring Onions (finely chopped)

• Salt and Pepper to Taste

• Cooking Oil

Directions

• Over medium-high heat, heat 1/2 teaspoon of the oil in a large heatproof bowl.
  Cook the ground pork for 2 minutes or until it is browned.
• Add the onion and cook, stirring, for 2 minutes, or until the onion softens.
• Add the garlic and chili flakes and stir for 1 minute, or until aromatic.
• Stir for another 1 minute after adding the carrot and mushrooms.
• Pour stock or water. Get the water to boil. Turn down the heat.
• Add fish sauce and salt and pepper to taste. Mix the beaten egg and cook for another minute.
• Add spring onions. Prepare hot. Enjoy!

Recipe Video

Equipment

• Dr. Hows Twinkle Stove MiniGET IT
• Naturehike Stainless Wood Fork SpoonGET IT

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