Mushroom Soup

蘑菇浓汤

Ingredients:

300g button mushrooms (brown and white)

1/2 large onion (diced)

1 clove garlic (diced)

300ml vegetable stock (onion, celery, carrot, mushroom stems, dried porcini mushrooms, bay leaves) 

200ml milk

100ml heavy cream

1/4 teaspoon salt

Dashes of freshly ground black pepper

1 tablespoon unsalted butter

Method:

1. Prepare vegetable stock.

2. Cut mushrooms into small pieces. 

3. Heat 1 tablespoon of olive oil in the wok and saute onions and garlic over medium heat until fragrant and edges are browned. 

4. Add mushrooms and a pinch of salt and stir fry until soft, around 5 minutes.

5. Add vegetable stock, salt and pepper, and bring to a boil. Lower heat, cover the wok and simmer for 10minutes. Let it cool down a bit.

6. Use hand/stick blender to blend the mushrooms to a smooth paste.

7. Add milk and continue to blend for 1-2minutes.

8. Transfer the blended mushrooms soup to a small pot. Add butter and stir over low heat until the butter has melted. Turn off the heat, stir in heavy cream and season with salt and black pepper.

9. Ladle the mushroom soup into bowls, garnish with chopped parsley and serve. Crispy bacon bits and croutons can be added as toppings too.