Thursday, March 24, 2011

Donna Hay's chunky mushroom soup

Manufacturers of cream should totally reconsider re-evaluating their packaging. Currently, the sizes available for packets of cream are for 200ml or 1L. Like hello? 200ml is just too little as most of the times, I require 250ml, and 1L, it is way too much that everytime I open a 1L pack, I would have to plan ahead (yes, I mean calculations on actual paper) on how to use up the full amount! Why can't they start producing packages of 500ml? It would be perfect. I would really jump for joy if I see such a product in the supermarket aisle. But that's just me.

So anyway, I had leftover cream from an opened 1L pack of cream, and was wondering how to use it. There was an overabundance of ice cream in the freezer, so I thought I should think of another way to use it up, perhaps a cream of (something) soup of some sorts. I love mushrooms, so cream of mushrooms it shall be!

Medley of mushrooms - portebello, shiitake and white button
Bread loaf, sliced

The soup was really easy to prepare, and I breezed through the cooking (if you consider this cooking still cos it really didn't take much time - except for the time used to chop the mushrooms) without much difficulty. Taste wise, I wasn't really happy with the overall taste yet perhaps cos I feel as though there is just a little something missing from the soup. The flavour I guess, maybe cos I didn't add any truffle oil/cheese on top before serving like what Evan did. It's all the little touches that matter maybe? Texture wise, I should have blended it a little less to have more mushroom chunks in my soup (I prefer a chunkier texture).

Donna Hay's Chunky mushroom soup

Chunky mushroom soup (adapted from Evan at Evan's Kitchen's Ramblings)
30g butter
1 brown onion, finely chopped
500g mushrooms, chopped (i used a medley of white button, shiitake and portebello)
3 cups milk
1/4 cup cream
salt, cracked black pepper

Heat a large saucepan over high heat. Add butter, onion and mushrooms and cook for a few minutes or until the onions are soft. Add milk and bring to a boil.
Add cream, salt and black pepper.
Remove from heat and use an immersion handheld blender to blend soup until desired soup texture is achieved (smooth/chunky). Serve immediately with warm crusty bread.

9 comments:

  1. ohh it looks nice :) is it coz its not creamy enough? some recipes use flour and i think that might result in a thicker soup like how ppl put cornstarch in some chinese soups. and ya think nx time u can try blending them a little chunkier or leave some of them sliced just like that, dont blend them so there'll be two different textures.

    haha i second about the whipping cream but i would still buy 1L coz its more worth it. the small one has gone up by a dollar lor, last time only like $2.40 so i would buy, not anymore. i'd rather buy a big one and try to use it up or even throw (haha very bad i know) than to buy a small one. so this whipping cream was the leftover from our baking session? :)

    ReplyDelete
  2. I face the same problem as you all the time! I've to note down all the recipes which uses cream so that I can finish up the cream asap :)

    ReplyDelete
  3. Looks delicious! love the photo of the medley of mushrooms...simple and pretty.

    ReplyDelete
  4. evan: not the creamy thing ley, it's more like the taste as in taste heh. nope, the cream was from a previous pack..i made this quite a while back heh.
    janine: we shld totally do like a petition of some sorts haha. ^^
    bhavani: thanks!

    ReplyDelete
  5. This makes a nice lunch. I love the first photo. Nice composition.

    ReplyDelete
  6. All I had to do was Google banana recipes and found your "Caramel banana ginger crumble panna cotta verrines." I'm glad I stumbled upon your blog! BEAUTIFUL pictures!!! You've inspired me!

    ReplyDelete
  7. Your site article is very intersting as well as fanstic,at the same time your blog theme is exclusive and ideal,great job.To your success.

    generic cialis

    ReplyDelete
  8. You saved a container of mushrooms in my refrigerator! It turned out really well. I think leaving it a bit chunky really helped the texture. I also added some cheese and a little bit of cornstarch (very tiny amount). A nice lunch. Thanks!

    I blogged about it, too. 
    http://autumnd.wordpress.com/2011/03/31/donna-hays-chunky-mushroom-soup/

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...