Mushroom Soup

Mushroom Soup

Ingredients: 
  • 1 tablespoon (20mL) olive oil
  • 70g butter, coarsely chopped
  • 2 garlic cloves, crushed
  • 6 large flat mushrooms, coarsely chopped*
  • 1 tablespoon plain flour
  • 2 cups (500mL) salt-reduced chicken stock (or a good quality vegetable stock)
  • 1 tablespoon (20mL) Kikkoman Sweet Soy Sauce
  • 1/4 cup (60mL) milk
  • Ground black pepper, to taste
  • Chopped fresh parsley, to garnish
Tip: 

Substitute flat mushrooms with 350g. Button mushrooms if desired.

Approx. 35 minutes
15 minutes
Method: 
  1. Heat olive oil and 50g of the butter in a saucepan over high heat until the butter is foaming.
  2. Add garlic and the large mushrooms and stir until mushrooms are tender (approx. 5-10 minutes).
  3. Add flour and stir for 1 minute, then add stock and the Sweet Soy Sauce and cook until mushrooms are very tender (approx. 15 minutes). Add milk.
  4. Allow to cool slightly before adding the soup mixture to a blender. Blend the mixture until smooth.
  5. Return the smooth Mushroom soup back to the saucepan to re-heat and season with black pepper, to taste. Serve amongst 4 soup bowls. Garnish with the fresh parsley.