I never was a fan of white mushroom soup, the taste was always a bit bland and a soup itself, without adding any other veggies that was giving some texture to it, was also quite watery. But when I started using beef bone broth as a base, all the soups started to be more rich and hearty. As on keto diet I couldn’t use any potatoes or other root veggies to thicken the soup, bone broth proved to be a great solution. Good and rich broth is essential for this soup as mushrooms contain a lot of water water and have mild flavour. And as for the aroma, I would like to reveal to you my secret ingredient that it gives extra flavour to this mushroom soup.
What is my secret ingredient?
I make wild mushroom powder, by grinding dried wild mushrooms (also called forest mushrooms) in a coffee grinder. I keep the powder in air tight container and add to soups, sauces and stews which requires a mushroom flavour. Forest mushrooms are very aromatic, so by adding a little bit of mushroom powder or even a couple wild mushrooms to a stew or sauce you’ll add a lot of extra flavour.
Common knowledge declares that mushrooms have a low nutritional value, but it turns out that they contain a lot of different nutrients necessary for the functioning of the body. Different kinds of mushrooms contains:
- B vitamins – necessary for healthy nervous system, also helps to boost your energy levels,
- Riboflavin – helps with the production of hormones,
- Niacin – helps maintain healthy red blood cells,
- Pantothenic acid – for healthy skin, proper digestion and strong nervous system,
- Selenium – protects your cells from damage, also boost the immunity and fertility in men,
- Copper – helps make red blood cells (they carry oxygen throughout your body), also helps keep bones and nerves healthy,
- Potassium – keeps normal fluid and mineral balance, which helps control blood pressure,
- Vitamin D – essential for healthy and strong body.
So even though this soup doesn’t look like it’s full of nutrients, we actually have a good supply of them especially with addition of rich and nutritious bone broth.
creamy mushroom soup (with my secret ingredient)
- 600g white mushrooms
- about 1l beef bone broth, chicken broth or veggie broth (depending of your dietary preferences)
- 1 small brown onion
- thick slice of butter
- natural rock salt and coarse pepper to taste
- dried or fresh parsley
- double cream (or coconut for vegan option)
- secret ingredient: 1-2 tsp wild mushroom powder
- optionally: your favourite mustard to taste
How to make wild mushroom powder?
Simply using a coffee grinder grind some dried wild mushrooms until you get powder consistency. Place it in airtight container and add to sauces, soups and stews to give them extra mushroom flavour.
Now it’s time to start the soup.
Depending of your liking, rinse white mushrooms thoroughly or peel them. I always peel the mushrooms, they don’t soak the water and it’s much easier to fry them. Slice them.
Heat a large frying pan adding slice of butter. Chop the onion and fry until golden, then add mushrooms and fry on a high heat until golden. Keep couple nicely fried slices for decoration, then transfer mushrooms and onion to a pot. Add 1-2 teaspoon of dried wild mushrooms, broth of your choice, salt and pepper to taste. Remember – more broth you add, more liquid your soup will be. In my case we like it a little bit more liquid, but if you like thicker cream add less broth. Start with adding enough broth to cover the mushrooms. Cook until soft (about 20 minutes) and blend the soup (it will be also easier to blend if your pot contains less liquid). If it’s too thick add more broth. When you get the thickness you like, check if it’s salty and peppery enough, add chopped or dried parsley (it adds a lot of flavour) and double cream. Also adjust the amount of double cream (or coconut cream) to your liking. I like quite a lot of cream in my soup.
If you want to spice up the flavour a little bit you can add a teaspoon or two of your favourite mustard.
If your soup is thick enough you can decorate it with couple slices of fried mushrooms. Then serve.
Source of knowledge: