iCookonboard

A left-handed cook and a right-handed photographer cooking somewhere at sea… Welcome onboard !!!

Fresh and Creamy Mushroom Soup

Few years ago I got an assigment to work on a tanker ship stationed in Iran, which on that time is under economic sanction.

The United States has imposed economic sanctions against Iran for years, on the basis that the Iranian government sponsors groups who work against US interests.

Believe me, its not easy for the Cookonboard working on limited provisions.

And for the people of Iran, life is so hard… You dont wanna be a citizen of a sanctioned country.

So I’m still lucky, actually it is a blessing indisguise. I’ve made alot of  from the scratch recipe  on that assignment.

Fresh and Creamy Mushroom Soup is one of the best of it!

Fresh and Creamy Mushroom Soup  Photo by Nino Almendra

Fresh and Creamy Mushroom Soup
Photo by Nino Almendra

Now on with the cooking…

Fresh and Creamy Mushroom Soup

Prep. time: 5minutes

Cooking time: 30minutes

Difficulty: Easy

Makes; 5 liters

Good for 12 crew

You will need;

For the mushroom puree;

500 grms fresh button mushroom, quarted if large size.
200 grms onion, coarsely chopped.
1 liter soup stock
An electric blender with atleast 1.2 liter capacity.

For the soup;

250 grams fresh button mushroom, sliced
200 grams onion, finely chopped
125 grams (1/2cup) unsalted butter
60 grams (1/2cup) plain/all-purpose flour
3 liters soup stock
1.2 liter mushroom puree
500 ml whip cream {atleast 30% fat content}
1 Tbsp. worscestershire sauce
Salt and freshly ground black pepper to taste
garnish with freshly chopped parsley.

Direction;

For the mushroom puree, place all the ingredients in a sauce pan.
Bring it to a boil, cover and tranfer to medium heat.
Simmer for 10 minutes. Set aside uncovered to cool.
Liquify in blender for 30 seconds. Keep aside.

Sweat onions on melted butter, add flour and stir.
Throw in the sliced mushroom, stir for a minute.
Pour in the soup stock while constantly stirring, bring it to a boil.
Add the mushroom puree and transfer pot to medium heat.
Pour in the cream, worscestershire and season to taste.
Garnish with freshly chopped parsley.
Enjoy your meal!!! ;)

Here’s how I do it;

First, we gonna need fresh mushrooms... Alot of mushrooms!  Photo by Nino Almendra

First, we gonna need fresh mushrooms… Alot of mushrooms!
Photo by Nino Almendra


 

For the mushroom puree;

Place chopped mushroom and onion in a sauce pan.

Place chopped mushroom and onion in a sauce pan.

Add a liter of soup stock.

Add a liter of soup stock.

Bring it to a boil.

Bring it to a boil on very high heat.

Cover and transfer to medium heat. Simmer for 10minutes.

Cover and transfer to medium heat. Simmer for 10minutes.

Set aside uncovered to cool.

Set aside uncovered to cool.

Always check the maximum temperature your blender can handle.

Always check the maximum temperature your blender can handle.

 

“Blender is so important in a galley, and if you break it,

you’ll not gonna find another one on the middle of the sea.”

Transfer cooled boiled mushroom and onion.

Transfer cooled boiled mushroom and onion.

Liquify in blender for 30 seconds. Keep side.

Liquify in blender for 30 seconds. Keep side.


 

For the soup;

Melt butter on a soup pot.

Melt butter on a soup pot.

Place it on a very high heat and add the onion.

Place it on a very high heat and add the onion.

Sweat onions on melted butter.

Sweat onions on melted butter.

 

Add the flour.

Add the flour.

Stir to blend until it form into a lump of crumbs.

Stir to blend until it form a roux.

You can brown this a bit if you like your soup to be dark brown. But don't burn the roux.

You can brown this a bit if you like your soup to be dark brown. But don’t burn the roux.

Throw in the sliced mushroom.

Throw in the sliced mushroom.

Fresh & Creamy Mushroom Soup-3975

Stir for a minute.

Stir for a minute.

Pour in the soup stock while constantly stirring.

Pour in the soup stock while constantly stirring.

Fresh & Creamy Mushroom Soup-3989

Bring it to a boil.

Bring it to a boil.

Add the mushroom puree and transfer pot to medium heat.

Add the mushroom puree and transfer pot to medium heat.

Pour in the cream.

Pour in the cream.

...and the worscestershire sauce.

…and the worscestershire sauce.

Season with salt to taste.

Season with salt to taste.

... and freshly ground black peppper.

… and freshly ground black peppper.

Now look what you've done... It looks great and taste exquisite as well!  Photo by Nino Almendra

Now look what you’ve done… It looks great and taste exquisite as well!
Photo by Nino Almendra

Garnish with freshly chopped parsley.  Photo by Nino Almendra

Garnish with freshly chopped parsley.
Photo by Nino Almendra

This is fresh and creamy...  Photo by Nino Almendra

This is fresh and creamy…
Photo by Nino Almendra

Fresh and Creamy Mushroom Soup  Photo by Nino Almendra

Fresh and Creamy Mushroom Soup
Photo by Nino Almendra

Enjoy your meal ;)  Photo by Nino Almendra

Enjoy your meal ;)
Photo by Nino Almendra

 

“You just can’t compare the Fresh and Creamy Mushroom Soup to a ready mix mushroom soup.

After a meal, the ready mix is always half-full while the Fresh and Creamy Mushroom Soup is always stripped to bottom.”

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try

cooking some Fresh and Creamy Mushroom Soup.

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8 comments on “Fresh and Creamy Mushroom Soup

  1. yummyyummyhungrytummy
    February 18, 2014

    Thanks for liking my blog post. I’ve never made my own mushroom soup from scratch before; this should be an interesting recipe to try :)

    http://yummyyummyhungrytummy.wordpress.com

    • ninoalmendra
      February 18, 2014

      It’s really worth a try! Thank you too for stopping by. :)

  2. Great recipe in a good large amount! Thanks for posting!

  3. Ann & Chris Demant
    December 3, 2013

    Wauw this looks deliiiiicious!! Will definitely try it soon :-)

  4. maiu
    October 20, 2013

    Looks so delicious!!!! yummys

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This entry was posted on October 18, 2013 by in Soup and tagged , , , , , , .

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