Cream Dry Wild Mushroom Soup is a flavorful n filling soup for a perfect rainy evening. Got these wild dry mushrooms from a korean store n simply loved its flavor.
What you need:
1 cup – Wild dry Mushroom
1/2 cup – Onions, finely chopped
3 cloves – Garlic, finely chopped
2 cups – Hot water
2 cups – Vegetable stock
½ cup – Cream
¼ cup – Fresh Coriander, finely chopped
1 tbsp – Butter
1 no – Bay Leaf
Salt as reqd
Pepper as reqd
How to make:
Soak dried mushroom in hot and boiling water for 15 min. Drain the liquid and reserve it. Cut the stems off and chop the head parts finely and set aside.
Heat butter in pan and sauté onions, garlic and bay leaf and saute for 2 mins.
Add dried mushrooms cover it and cook in low heat for 10 mins.
Once the soup turns bit cold blend it to smooth paste.
Now to the paste add stock and reserved mushroom liquid cover and cook in low heat for 10 min add salt and pepper.
Add cream, chopped coriander before serving the cream dry wild mushroom soup.