Home Recipes Wild Mushroom Soup

Wild Mushroom Soup

Made by Chef Soo Jer Yenn

Entrements and mousse

Wild Mushroom Soup

Ingredients

Vegetable Stock

50 g Yellow Onion (slice)
30 g Carrot (slice)

20 g Celery (medium size)
20 g Garlic (slice)

1/2 nos Bay Leaf

2 stalk Parsley Stem

10 g Kombu (small pieces)
400 g Filtered Water

Cream of Mushroom Soup

10 g Butter

10 g Corn Oil

15 g Yellow Onion (thinly slice)
25 g Garlic (slice)

1 g Pink Salt

0.8 g Black Peppercorn

50 g Button Mushroom (slice)
20 g Shiitake Mushroom (slice)

40 g Portobello Mushroom (slice)

60 g Erynggi Mushroom (slice)
20 g Maitake Mushroom (slice)

5 g Dried Porcini Mushroom (soaked)

2 g Dried Morel Mushroom (soaked)
1 g Balsamic Vinegar

5 g Soy Sauce

400 g Vegetable Stock

3 sprigs Fresh Thyme

5 g Dark Chocolate 66%
Ratio 1:1 Debic Cooking Cream

a/n White Truffle Oil

Saute Wild Mushroom

10 g Butter

50 g Portobello Mushroom (slice)

80 g Bunashimeji Mushroom (Slice)
3 g Dried Porcini Mushroom (soaked)
1/2 sprig Fresh Thyme

1/2 tsp Fresh Parsley (chopped)

Preparation

Wild Mushroom Soup

Mix everything in pressure cooker.

Cook for 20 mins, rest 1 hour.

Cream of Mushroom Soup

Sweat all vegetables in butter and oil over medium-low heat until translucent.

Deglaze with balsamic vinegar and soy sauce. Add vegetable stock and thyme. Simmer for 30
minutes.

Remove thyme, add in dark chocolate and blend until super smooth. Weigh the total base to calculate accurate yield.

Finish with Debic Cooking Cream and white truffle oil. Season to taste.

Saute Wild Mushroom

Combine all mushrooms and thyme in a pan.

Sauté over medium-high heat until mushrooms are well caramelized. Season to taste.

Toss with chopped parsley to coat evenly.

Recipe tags Entrements and mousse

debic for baker

debic for baker