Indulge in the rich, comforting embrace of creamy mushroom soup, a culinary classic that's both surprisingly simple and deeply satisfying. This isn't your average canned soup; we're talking about a velvety, flavourful creation bursting with the earthy aroma of fresh mushrooms and the creamy richness that will leave you wanting more. Imagine the perfect blend of sautéed mushrooms, delicately simmered in a creamy broth, seasoned to perfection, and perfectly complemented by the subtle texture of fresh herbs. This recipe is designed for even the busiest cooks, offering a delicious and healthy meal that's ready in under an hour.
Forget complicated techniques and lengthy ingredient lists; this recipe is all about simplicity and maximizing flavour. We’ll guide you through each step, from selecting the best mushrooms to achieving that perfect creamy consistency. Ready to transform humble mushrooms into a culinary masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Knife
- Cutting board
Ingredients
- Shimeji mushrooms
- Shiitake mushrooms
- Onion
- Macaroni
- Garlic slices
- Cheese
- Milk
- Soy sauce
- Chicken consommé
- Cake flour
- Unsalted butter
- Salt
- Pepper
- Dried parsley
Step-by-Step Instructions
Step 1. Sauté Vegetables and Make Roux
- Finely chop the onions and garlic. Remove the garlic seeds to prevent bitterness.
- Remove stems from shimeji mushrooms and slice shiitake mushrooms thinly (about 5mm wide).
- Melt butter in a pot over medium heat. Add garlic and sauté briefly until fragrant.
- Add onions and sauté until softened, about 2 minutes. Thorough sautéing enhances flavor.
- Add shiitake and shimeji mushrooms and sauté until cooked through, about 2 minutes. Be careful not to burn them.
- Turn off the heat. Sprinkle in cake flour and mix well until no longer powdery.
- Return the pot to medium heat. Cook for about 30 seconds, stirring constantly.
Step 2. Cook Macaroni and Create Creamy Base
- Gradually add water, mixing well after each addition, to prevent lumps.
- Add macaroni, chicken consommé, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 11 minutes (or according to package directions). Stir occasionally and check to prevent burning.
- Add half the milk, stir well, then add the remaining milk and stir.
Step 3. Melt Cheese and Season
- Add sliced cheese and stir until almost boiling. Turn off heat.
- Stir in soy sauce. Season with salt and pepper to taste.
Step 4. Garnish and Serve
- Garnish with dried parsley (optional).
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Use any mushrooms you prefer.
- Use any type of macaroni you like.
- Don't burn the vegetables while sautéing; it will affect the soup's color and taste.
- Shake the flour before adding it to prevent lumps.
- Add water gradually to prevent lumps.
- Add soy sauce at the end to enhance flavor.
Nutrition
- Calories: approximately 400-500
- Fat: 20-30g
- Carbs: 50-60g
- Protein: 15-20g
FAQs
1. Can I use canned mushrooms instead of fresh?
Yes, you can! Use about 1 (10 ounce) can of mushrooms, drained. Just be aware the flavor might be slightly different.
2. What kind of milk is best for this recipe?
Heavy cream or half-and-half will give you the richest, creamiest soup. Whole milk works too, but it will be slightly less creamy.
3. Can I add other vegetables?
Absolutely! Consider adding carrots, celery, or spinach for extra nutrients and flavor. Add them along with the onions during the sautéing step.
This creamy mushroom soup with macaroni is a guaranteed crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion. Its simple ingredients and straightforward steps make it accessible to cooks of all skill levels. Enjoy the warmth and deliciousness of this comforting bowl of goodness!