Vermicular | Cream of Mushroom Soup

Cream of Mushroom Soup

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
44 min
Cooking Steps

[LOW] 3 min + 1 min + 30 min + 10 min


2 ½ cups (300 g) mushrooms (cremini, maitake, trumpet or mixed), stemmed, cut into thick slices
3 shiitake mushrooms, stemmed, sliced
1 cluster shimeji mushrooms, stemmed, separated
1 medium onion, sliced
2 oil-packed anchovy fillets, drained
1 clove garlic, minced
2 teaspoons kosher salt
1 bay leaf
1 ½ tablespoons (20 g) unsalted butter

2 ⅞ cup (700 ml) milk
⅜ cup (100 ml) heavy cream

Chopped chives

  1. Add butter and garlic to the pot and sauté over [LOW] heat for 3 minutes or until fragrant.

  2. Once fragrant, add in anchovy and sauté over [LOW] heat for another minute.

  3. Add mushrooms, onions, salt, and a bay leaf and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.

  4. Remove bay leaf and puree the sautéed vegetables until smooth using a blender.

  5. Add milk and heavy cream, and continue to stir. Transfer the mixture back to the pot, cover and simmer over [LOW] heat for another 10 minutes. Finish with chopped chives for garnish and serve.

  • You can skip Step 5 and use the paste as pâté.

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Musui–Kamado with the Vermicular Cookbook.

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