Creamy Trio Mushroom Soup by @chefamirgani

45 min

4 servings

🧈

28 g

Butter

🍄

200 g

Brown mushroom

🍄

200 g

White mushroom

🍄

200 g

Oyster mushroom

🧅

150 g

Onion

🧄

18 g

Garlic

🌿

3 g

Thyme

🍲

710 ml

Chicken stock

🥛

200 ml

Cooking cream

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🫒

15 ml

Olive oil

  1. Quarter
    • brown mushroom

    Quarter the brown mushroom and white mushroom, then set them aside.

  2. Tear
    • oyster mushroom

    Tear the oyster mushroom into small strips, then set it aside.

  3. Chop
    • yellow onion
    • garlic

    Roughly chop the yellow onion and garlic.

  4. Heat
    • olive oil

    Heat the olive oil in the large pot over medium-high heat.

  5. Add
    • brown mushroom

    Add all mushrooms and sauté for 3 minutes.

  6. Stir
    • butter
    • fresh thyme

    Stir in 1 tablespoon of butter and the thyme leaves.

  7. Season
    • salt
    • Brown mushroom

    Season the mushrooms with salt and cook until dark brown, about 8 minutes.

  8. Add
    • yellow onion

    Add the chopped yellow onion and sauté until softened, about 4 minutes.

  9. Add
    • garlic

    Add the garlic and cook for 1 minute.

  10. Pour
    • chicken stock

    Pour in the chicken stock and bring the mixture to a boil.

  11. Simmer
    • Brown mushroom

    Simmer until the mushrooms are very soft, about 10 minutes.

  12. Blend

    Blend the soup until smooth or slightly textured, according to preference.

  13. Return
    • cooking cream

    Return the blended soup to the pot and stir in the cooking cream.

  14. Simmer

    Simmer gently until the soup reaches the desired thickness, about 3 minutes.

  15. Stir
    • butter

    Turn off the heat and stir in the remaining 1 tablespoon of butter.

  16. Season
    • black pepper

    Season with black pepper, then serve hot.

Creamy Trio Mushroom Soup by @chefamirgani

45 min

4 servings

🧈

28 g

Butter

🍄

200 g

Brown mushroom

🍄

200 g

White mushroom

🍄

200 g

Oyster mushroom

🧅

150 g

Onion

🧄

18 g

Garlic

🌿

3 g

Thyme

🍲

710 ml

Chicken stock

🥛

200 ml

Cooking cream

🧂

3 g

Salt

⚫

0.5 g

Black pepper

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/16

    Quarter the brown mushroom and white mushroom, then set them aside.

    🍄brown mushroom
    🍄white mushroom
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Tear the oyster mushroom into small strips, then set it aside.

    🍄oyster mushroom
    🪵cutting board

  3. Step 3/16

    Roughly chop the yellow onion and garlic.

    🧅yellow onion
    🧄garlic
    🔪chef's knife
    🪵cutting board

  4. Step 4/16

    Heat the olive oil in the large pot over medium-high heat.

    🫒olive oil
    🍲large pot

  5. Step 5/16

    Add all mushrooms and sauté for 3 minutes.

    🍄brown mushroom
    🍄white mushroom
    🍄oyster mushroom
    🍲large pot
    🥄wooden spoon

  6. Step 6/16

    Stir in 1 tablespoon of butter and the thyme leaves.

    🧈butter
    🌿fresh thyme
    🍲large pot
    🥄wooden spoon

  7. Step 7/16

    Season the mushrooms with salt and cook until dark brown, about 8 minutes.

    🧂salt
    🍲large pot
    🥄wooden spoon

  8. Step 8/16

    Add the chopped yellow onion and sauté until softened, about 4 minutes.

    🧅yellow onion
    🍲large pot
    🥄wooden spoon

  9. Step 9/16

    Add the garlic and cook for 1 minute.

    🧄garlic
    🍲large pot
    🥄wooden spoon

  10. Step 10/16

    Pour in the chicken stock and bring the mixture to a boil.

    🍲chicken stock
    🍲large pot
    🥄wooden spoon

  11. Step 11/16

    Simmer until the mushrooms are very soft, about 10 minutes.

    🍲large pot

  12. Step 12/16

    Blend the soup until smooth or slightly textured, according to preference.

    🥄ladle

  13. Step 13/16

    Return the blended soup to the pot and stir in the cooking cream.

    🥛cooking cream
    🍲large pot
    🥄wooden spoon

  14. Step 14/16

    Simmer gently until the soup reaches the desired thickness, about 3 minutes.

    🍲large pot
    🥄wooden spoon

  15. Step 15/16

    Turn off the heat and stir in the remaining 1 tablespoon of butter.

    🧈butter
    🍲large pot
    🥄wooden spoon

  16. Step 16/16

    Season with black pepper, then serve hot.

    ⚫black pepper
    🥄ladle

Composition

Ingredients

Types

Fats and Oils, Dairy, Vegetables, Mushrooms, Herbs and Spices, Meat, Stocks and Broths

Ingredients

Butter, Brown mushroom, White mushroom, Oyster mushroom, Onion, Garlic, Thyme, Chicken stock, Cooking cream, Salt, Black pepper, Olive oil

Notes

Brown mushroom (part of the 600g trio of mushrooms, cut into quarters), White mushroom (part of the 600g trio of mushrooms, cut into quarters), Oyster mushroom (part of the 600g trio of mushrooms, torn into shreds), Onion (bawang holland, chopped coarsely), Garlic (chopped coarsely), Thyme (leaves only), Chicken stock (or 3 cups water plus 1 chicken stock cube), Salt (to taste), Black pepper (to taste), Olive oil (for sautéing the mushrooms, amount not given)

Allergens

Milk

Dietetics

Dietary regimen

Gluten-Free, Low-Carb

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 17g, Fat: 24g, Fiber: 4g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 620mg, Calcium: 70mg, Iron: 2.1mg

Vitamins

Vitamin D: 4mcg, Vitamin C: 8mg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

chef's knife, cutting board, large pot, wooden spoon, ladle

Appliances

Stove, Blender

Type

Type

Type Of Dish

Soup, Starter

Occasions

Lunch, Dinner, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Malaysian

Geographic

Malaysia, Southeast Asia

Various

Aspect

Texture

Creamy, Smooth, Velvety, Thick

Flavors

Earthy, Savory, Buttery, Herbal, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours), fridge : 3 days (Cool completely before refrigerating,Store in an airtight container), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the fridge,Reheat gently to prevent cream separation)