Mushroom Soup
Mushroom Soup
Beta recipe here. Still a work in progress. Ultimate goal is to have something that feels like a chowder and has hearty mushroom chunks.
At the moment, this is the best version. I'm working on a mushroom broth or veggie broth version of it, but they are turning out too sweet and not hearty enough at the moment. The broth here is made from the leftover scraps from a chicken or chicken quarters.
2L of water (~8 cups of water)
500-600g (1-2 lbs) of Chicken Scraps
1 Onion (~150g)
1 Carrot
2-4 cloves of garlic
1 Bay leaf
6-10 Peppercorns
40 g butter (3 tbsp)
1 medium onion (~150 g), finely diced
3 garlic cloves (~10 g), minced
100 g oyster mushrooms, sliced
250–300 g baby bella mushrooms, sliced or quartered
25 g flour (2 tbsp, for thickening)
240 ml heavy cream (1 cup)
1 tsp dried thyme (or 2 tsp fresh)
1 bay leaf (optional)
Salt & freshly ground black pepper (to taste)
Fresh parsley or chives (for garnish)
Optional: 2 tbsp dry sherry or a squeeze of lemon juice
In a large pot, combine all of the above ingredients to make the broth
Chicken -> I like using the trimmed scraps from chicken quarters or left-over drumsticks during a BBQ day
Simmer 2-4 Hours
During simmer, clean off foam and residue from the top to ensure a clean broth
In a large soup pot, melt butter over medium heat.
Add onion, cook until softened (~5 min).
Add garlic, cook 1 min more.
Add oyster mushrooms + baby bellas. Cook 8–10 min until they release liquid and start browning.
Sprinkle flour over the mixture. Stir to coat, cook 1–2 min.
Slowly whisk in the warm chicken broth.
Add thyme and bay leaf. Simmer gently ~15 min.
Stir in shredded chicken.
Lower heat, add cream. Warm through (don’t boil).
Adjust seasoning with salt, pepper, and optional lemon/sherry.
Garnish with parsley or chives.
Optional: sauté an extra handful of baby bellas in butter and spoon on top for a mushroom “accent.”