Mushroom Soup
Mushroom Soup
Ingredients
For the Mushroom Soup
- 20 brown mushrooms, about 20-25, thinly sliced
- 1 1/4 onion, thinly sliced
- 2 1/2 potato, thinly sliced
- 5 tablespoons butter, for sautéing
- 5/8 teaspoon salt, for sautéing
- 25 fluid ounces heavy cream
- 25 fluid ounces milk
- 1 1/4 teaspoons fish sauce
- 5 tablespoons Grana Padano cheese, grated, or to taste
- 5/8 teaspoon pepper, to taste
Instructions
- 1
Prepare the mushrooms, onion, and potato by thinly slicing them.
⏱️ 5 min
- 2
In a large pan or pot, melt the butter. Once melted, add the thinly sliced mushrooms, onion, and potato, and sprinkle lightly with salt. Sauté over medium heat for about 8-10 minutes until the ingredients are lightly colored and softened.
⏱️ 10 min
- 3
Remove a few pieces of the sautéed mushrooms and set aside for garnish.
⏱️ 1 min
- 4
Transfer the sautéed vegetables to a blender container (you may need to do this in batches depending on blender size). Add the heavy cream, milk, fish sauce, and Grana Padano cheese.
⏱️ 2 min
- 5
Run the blender in soup mode, or blend on high speed until hot. (If using a regular blender, transfer the contents to a large pot and heat over low heat, stirring occasionally, until warmed through.)
⏱️ 10 min
- 6
Pour the warm soup into bowls. Garnish with the reserved sautéed mushrooms, additional Grana Padano cheese, and pepper. Serve immediately while hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Soup
For the Mushroom Soup
- 20 brown mushrooms, about 20-25, thinly sliced
- 1 1/4 onion, thinly sliced
- 2 1/2 potato, thinly sliced
- 5 tablespoons butter, for sautéing
- 5/8 teaspoon salt, for sautéing
- 25 fluid ounces heavy cream
- 25 fluid ounces milk
- 1 1/4 teaspoons fish sauce
- 5 tablespoons Grana Padano cheese, grated, or to taste
- 5/8 teaspoon pepper, to taste
Instructions
- 1
Prepare the mushrooms, onion, and potato by thinly slicing them.
⏱️ 5 min - 2
In a large pan or pot, melt the butter. Once melted, add the thinly sliced mushrooms, onion, and potato, and sprinkle lightly with salt. Sauté over medium heat for about 8-10 minutes until the ingredients are lightly colored and softened.
⏱️ 10 min - 3
Remove a few pieces of the sautéed mushrooms and set aside for garnish.
⏱️ 1 min - 4
Transfer the sautéed vegetables to a blender container (you may need to do this in batches depending on blender size). Add the heavy cream, milk, fish sauce, and Grana Padano cheese.
⏱️ 2 min - 5
Run the blender in soup mode, or blend on high speed until hot. (If using a regular blender, transfer the contents to a large pot and heat over low heat, stirring occasionally, until warmed through.)
⏱️ 10 min - 6
Pour the warm soup into bowls. Garnish with the reserved sautéed mushrooms, additional Grana Padano cheese, and pepper. Serve immediately while hot.
⏱️ 2 min