Vermicular | Cream of Mushroom Soup

Cream of Mushroom Soup

Tailored for Musui–Kamado / Oven Pot Click to Modify
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.

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Musui–Kamado with the Vermicular Cookbook.

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