Vermicular | Cream of Mushroom Soup

Cream of Mushroom Soup

Cooking Flow
Cook
44 min
Cooking Steps

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

Ingredients

300 g mushrooms (cremini, maitake, trumpet or mixed), stemmed and cut into thick slices
3 shiitake mushrooms, stemmed and sliced
1 cluster shimeji mushrooms, stemmed and 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

Garnish
Chopped chives

DIRECTIONS
  1. Add butter and garlic in 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 in mushroom, onions, salt, bay leaf and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.

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

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

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

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

Photo Photo Photo Photo Photo Photo

Complete your Kitchen

Musui–Kamado

Matte Black & Silver
$670

Magnetic Trivet

Black Walnut
$60

Pot Holders

Graphite
$40