Yeni's Mushroom Soup Recipe :)

Hey guys! It's been a while since I've posted anything new - yes I have been really busy with my first job (evar!) but I figured it's high time I show some love to foodies all across the globe.

Back in the days when I've got lots of free time to spare I would try to cook and experiment with food. And since I'm practically in love with mushroom soup, why not?

After doing some detailed researching, I finally came up with this awesome recipe and I hope you guys will enjoy it, too. :)

Basically, everything is to taste - meaning you use ingredients according to your own preference; this is just a guide, you are most welcome to try out new things with your mushroom soup.

Without further ado...I present to you, Yeni's Mushroom Soup Recipe!


Yeni’s Mushroom Soup Recipe :)

Ingredients 60g Butter (room temperature) 450g Fresh mushrooms (white button, brown button, etc. Portobello is a must) 3-4 tbsp Concentrated Chicken Stock (I used MAGGI Stock Ayam Pekat) 1L Water 3-5 tbsp Flour Leeks (4-6 sticks) OR An equal amount of these ingredients combined: Leeks Celery Yellow Onion 200ml Whipping cream ½ tsp Italian herbs 1-2 pcs Bay leaves (optional) ½ tsp Salt Freshly ground black pepper (to taste) Sugar (to taste) Method 1.   Prepare your ingredients: a)   Rinse the mushrooms and set aside to drain. b)   Wash the leeks/celery/onion. Chop the leeks about 1cm thick and set aside. c)   Slice the mushrooms (remove the stems first). Chop the stems and some slices of mushrooms into small pieces to add on chunky texture to the soup. d)   Mix flour with a bowl of water. This is to prevent lumping when added into the soup later. 2.   Add the butter into a pot on low heat. When it begins to melt, quickly add in your leeks/celery/onion. Keep stirring to avoid the butter from burning. 3.   Once the leeks have caramelised (become soft n slightly brown), add in the mushrooms. Add salt, pepper and Italian herbs to taste. Add a little bit of water to help soften the mushrooms. 4.   When the mushrooms are cooked, pour in water and chicken stock concentrate. Add in bay leaf. Stir well. 5.   Stir in flour and water mixture slowly into the pot. Make sure you keep stirring to avoid creating lumps. 6.   Taste the soup. Add more seasonings if necessary. 7.   Add in sugar to neutralise the saltiness of the soup. Semi-cover the lid and let it simmer for a few minutes. 8.   When the soup smells and tastes awesome, stir in the whipping cream to make it EVEN MORE awesome. ;) 9.   Taste the soup again (always taste with a clean spoon). When you’re satisfied with the taste, serve in a bowl with some croutons and parsley. If you like experimental cooking, try putting some soup in the fridge to chill it and voila! Chilled mushroom soup. Best enjoyed with toasted garlic bread or croutons :)

That's about it. Time to hit the bed. Bonne nuit!

P/s - Please do not hesitate to leave me a comment if you have any questions. :)