It’s not necessary, but it’s worth it. Frying the mushrooms before adding them to the soup significantly affects the taste of the entire dish. Raw mushrooms cooked directly in the broth release water, making the soup more dilute and less aromatic. However, when fried briefly in butter or olive oil with a bit of onion, they acquire a deeper flavor and a pleasant aroma, which later enriches the entire broth. Additionally, excess moisture evaporates during frying, so the mushrooms remain firm and do not become rubbery. Similarly with roasting mushrooms in the oven before adding them to the soup. It’s a great alternative to frying – mushrooms have a more intense flavor, a slightly caramel aroma and a deeper color, and you don’t have to stir and keep an eye on them all the time.
Ingredients:
- 750 ml of vegetable broth,
- 500 g mushrooms,
- 100 ml whipping cream,
- medium onion,
- garlic head,
- 2 tablespoons of olive oil,
- 2 tablespoons of butter,
- 2 teaspoons of fresh thyme leaves,
- a teaspoon of kosher salt,
- a teaspoon of Worcestershire sauce,
- 1/2 teaspoon of black pepper.
Additionally:
- parsley for sprinkling.
How to do it:
Cut the mushrooms in half or – in the case of larger pieces – into thicker slices. Cut the garlic in half, peel the onion and cut it into quarters.
Place the mushrooms and onion on the oven tray. Drizzle the vegetables with olive oil, then sprinkle with thyme, salt and pepper. Stir to coat the vegetables with the fat, then place the garlic cut side down.
Bake the vegetables at 200 degrees Celsius for 40 minutes or until the mushrooms and onion are soft (stirring halfway through baking).
Set aside a few roasted mushrooms for decoration later. Then transfer the remaining mushrooms and onion to a blender or food processor. Also squeeze the roasted garlic from the skins. Add the broth and mix until the soup is completely smooth and uniform.
Pour the contents of the blender into the pot and place it over medium heat. Bring the soup to a boil, then remove it from the heat and add the cream, butter and Worcestershire sauce.
Pour the baked mushroom soup into bowls and decorate with previously reserved mushrooms and parsley leaves.
Store leftovers in the fridge and use within 3 days. If the soup is too thick after heating, thin it out a bit with some broth.
Source: Terazgotuje.pl
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