Shimeji mushroom soup is a light yet flavorful soup made with delicate shimeji mushrooms gently simmered to highlight their mild, slightly nutty taste. This shimeji mushroom soup recipe offers a clean, comforting flavor and a smooth texture, making it ideal as a starter or a light meal. Simple ingredients and careful cooking allow the natural character of the mushrooms to stand out.
Shimeji Mushroom Soup
Print RecipeIngredients
- 1 Cup shimei mushroom
- 1 Piece onion, medium
- 1 Decilitre (dl) cream
- 1 Peck black pepper
- 1 Tea spoon (tsp) salt
- 3 Table spoon (tbsp) oil
- 1 Piece roll
- 1 Tea spoon (tsp) vinegar (normal)
- 2 Piece garlic cloves
Instructions
I bought a cup of fresh shimei mushroom and decided to make a delicious soup for dinner. The basis of this soup is similar to creamy onion soup. So just finely cut the onion and 1 clove garlic, toast it on a tablespoon oil, add some salt and pepper. Once it is so! but not browned add 3 decilitre water and 1 decilitre cream. Cook it 15 minutes, during you can toast mushroom and the roll. Wash the mushroom and separate roughly by pieces. On a tablespoon oil toast it on high degree, at the end add the chopped garlic and continue to toast up to 1 minutes.
Salt and pepper and set aside. Cut the roll into small cubes. Use the same pan – don’t wash it just add a tablespoon oil and toast the roll cubes until browned. Serve the hot soup immediately with mushroom and roll separately and add more black pepper if you like it.
