Creamy Mushroom Soup + Umami Powder Giveaway
 
 
Ingredients
  • 2 pounds mushrooms, sliced about ¼ inch thick (shiitake, button, porcini, or any variety of mushrooms desired)
  • 4 tbsp. unsalted butter
  • 1 large leek - white and pale green parts only, split in half and cut into ¼ inch thick pieces
  • 1 medium yellow onion, minced
  • 2 tsp. fresh thyme
  • 3 tbsp. all purpose flour
  • 1 cup whole milk
  • 4 cups homemade chicken stock (or veg. stock if you are vegetarian)
  • 2 bay leaves
  • salt and pepper, to taste
  • 1 tsp. truffle salt
  • olive oil, to drizzle
  • white truffle oil, to drizzle
  • 1 tsp. umami powder (optional) - I sell it in my online store
Instructions
  1. Once you finish chopping the mushrooms, set aside 1 cup. Melt 3 Tbsp. butter in a large soup pot over medium heat. Add in the remainder of the mushrooms and cook, stirring occasionally, for about 10 minutes. You want them to brown. Add in the leeks, onion, and half of the thyme, and continue to cook until the vegetables begin to soften - about 7 minutes.
  2. Add the flour into the pot and stir until all the flour is absorbed, about 30 seconds. Slowly pour in the milk while you continue to stir. Then add in the stock (here you have the option to substitute ½ cup of mushroom broth for any of the stock). Add in the bay leaves, reduce heat to maintain a simmer, cover, and cook, stirring occasionally for about 15 minutes. Once the soup has reduced a little bit, remove and discard the bay leaves.
  3. Working in batches, transfer the mixture into a blender (I use a vitamix). Blend starting on low, gradually moving to high, until a puree forms (about 1 minute). Pass through a fine mesh strainer, and into a large bowl (large enough to hold all of the soup). Once you blend all the soup, place it back into the soup pot and keep warm. Season with the tsp. of truffle salt, and salt and pepper to taste.
  4. In a small cast iron skillet, turn heat to high. Melt the last tbsp. of butter and then add the last cup of mushrooms. Cook until they brown, stirring every couple of minutes. Then, add in the remaining thyme and season with salt and pepper.
  5. Serve soup - garnish with some of the sauteed mushrooms, a drizzle of olive oil, and a small drizzle of truffle oil (to taste).
Recipe by A Tasty Mess at https://atastymess.com/easy-creamy-mushroom-soup/