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Mushroom Soup Recipe

Name: PS.Cafe East Coast Parks MUSHROOM SOUP Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 700 g mixed mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped; 2 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 cup yellow onion, finely chopped; 4 cloves garlic cloves, minced; 1 tsp dried thyme (or 1 tbsp fresh thyme leaves); 2 tbsp all-purpose flour; 900 ml low-sodium chicken or vegetable stock; 180 ml whole milk; 120 ml heavy cream; 0 to taste salt (to adjust); 0 to taste black pepper (to adjust); 1 tsp truffle oil (white or black); 1 tbsp fresh flat-leaf parsley, finely chopped; 30 g freshly grated Parmesan cheese; 8 slices baguette or country loaf, sliced 1/2 inch thick; 3 tbsp unsalted butter, softened; 1 clove garlic clove, grated or very finely minced; 1 tsp olive oil (for brushing); 30 g freshly grated Parmesan (for toast); 0 to taste salt (pinch)

Inspired by PS.Cafe East Coast Park

Time1h 10m

Serves4

Truffle oil, roasted mushrooms, garlic parmesan toast

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Ingredients

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For the roasted mushroom base

1.54 lb (700 g) mixed mushrooms (cremini, shiitake, oyster), cleaned and roughly chopped

2 tbsp extra-virgin olive oil

1 tbsp Unsalted butter

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

For the soup aromatics & stock

2 tbsp Unsalted butter

1 tbsp olive oil

1 cup yellow onion, finely chopped

4 cloves Garlic cloves, minced

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

2 tbsp 00 bread flour

3.8 cup (900 ml) low-sodium chicken or vegetable stock

3/4 cup (180 ml) whole milk

1/2 cup (120 ml) Heavy cream

0 to taste salt (to adjust)

0 to taste black pepper (to adjust)

For finishing & garnish

1 tsp truffle oil (white or black)

1 tbsp fresh flat-leaf parsley, finely chopped

1.06 oz (30 g) Freshly grated Parmesan cheese

For garlic Parmesan toast

8 slices baguette or country loaf, sliced 1/2 inch thick

3 tbsp unsalted butter, softened

1 clove garlic clove, grated or very finely minced

1 tsp olive oil (for brushing)

1.06 oz (30 g) freshly grated Parmesan (for toast)

0 to taste salt (pinch)

Method

For the roasted mushroom base

Preheat and prep

Preheat oven to 220°C (425°F). Line a rimmed baking sheet with parchment or foil.

Toss the chopped mushrooms with 2 tbsp olive oil, 1 tbsp butter, 1 tsp salt and 1 tsp freshly ground black pepper in a large bowl until evenly coated.

Spread mushrooms in an even layer on the prepared baking sheet, avoiding overcrowding. Roast for 20–25 minutes, stirring once halfway, until deeply browned and caramelized. Remove from oven and let cool slightly.

Reserve about 120–150 g of the roasted mushrooms (set aside for garnish/texture). Transfer the remaining roasted mushrooms to a blender or food processor for puréeing with a portion of the stock (see below).

For the soup aromatics & stock

In a large heavy-bottomed pot over medium heat, melt 2 tbsp butter with 1 tbsp olive oil. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 6–8 minutes.

Add the minced garlic and thyme and cook for 1–2 minutes until fragrant, taking care not to brown the garlic.

Sprinkle the 2 tbsp flour over the softened aromatics and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste.

Gradually whisk in 450 ml of the stock to the pot to form a smooth base, scraping any browned bits from the bottom. Bring to a gentle simmer.

Add the puréed roasted mushrooms (purée mushrooms with about 200–250 ml of stock in a blender until very smooth). Stir the mushroom purée into the simmering pot. Add the remaining stock (about 200–250 ml) and bring the soup to a gentle simmer for 8–10 minutes to let flavors meld.

Stir in the whole milk and heavy cream and warm through on low heat — do not boil once dairy is added. Taste and adjust seasoning with salt and freshly ground black pepper.

If you prefer a silkier texture, use an immersion blender in the pot to smooth any remaining bits, or pass the soup through a fine-mesh sieve. Keep warm on low while you prepare the toast and garnish mushrooms.

For finishing & garnish

Lightly reheat the reserved roasted mushroom pieces in a small skillet with a teaspoon of olive oil just to warm and refresh their caramelized edges, about 2–3 minutes. Toss with a pinch of salt and a little chopped parsley.

Ladle the soup into bowls. Drizzle each bowl with about 1/4 tsp of truffle oil (1 tsp yields 4 bowls). Sprinkle a little grated Parmesan and the chopped parsley over each bowl. Float a few of the reserved roasted mushroom pieces on top.

For garlic Parmesan toast

Preheat broiler (grill) on high or oven to 220°C (425°F) if not broiling. In a small bowl, combine the softened butter, grated garlic, 1 tsp olive oil, a pinch of salt, and 30 g grated Parmesan until well mixed.

Spread the garlic-Parmesan butter evenly onto each slice of bread. Place slices on a baking sheet and broil 2–4 minutes until the cheese is melted and edges are golden (watch closely), or bake at 220°C (425°F) for 6–8 minutes until crisp and golden.

Remove from oven, let cool slightly, then cut or serve alongside the soup bowls.