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Mushroom Cream Soup
Mushroom Cream Soup

Before you jump to Mushroom Cream Soup recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

A lot of us believe that comfort foods are bad for us and that we should stay away from them. However, if your comfort food is candy or junk food this is true. Other times, comfort foods can be perfectly nutritious and good for us to eat. A number of foods honestly do raise your mood when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try a number of these.

Build a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all good for improving your mood. This is possible since these foods are high in magnesium which promotes serotonin production. Serotonin is referred to as the “feel good” chemical substance and it tells your brain how you should be feeling at all times. The more you have of it, the better you will feel. Not only that but nuts, particularly, are a great protein source.

So you see, you don’t need to consume all that junk food when you want to feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to mushroom cream soup recipe. To make mushroom cream soup you need 13 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Mushroom Cream Soup:
  1. Use 28 g dry mushrooms (Porcini, Morels or Shitakes)
  2. Provide 1/2 c olive oil
  3. Take 1 spring of rosemary
  4. Get 4 spring of sage
  5. You need 1 large yellow onion, peeled and thinly sliced
  6. Use 3 garlic, peeled and thinly sliced
  7. Get 1 1/2 tsp salt
  8. Get 1/2 tsp white pepper
  9. Prepare 500 g white botton mushroom, clean and thinly sliced
  10. Take 500 g shitake mushroom, cleaned, steamed and thinly sliced
  11. Get 6 cup chicken stock
  12. Prepare 1 cup heavy cream
  13. Use 2 tbsp unsalted butter
Instructions to make Mushroom Cream Soup:
  1. Soak the dry mushroom in 1 cup of warm water for 20 - 30 minutes.
  2. Strain the soaking mushroom liquid and reserve along until needed.
  3. Bundle the rosemary and sage together and tied with kitchen twine
  4. Heat the olive oil in a large pot, add the herb bundle and sizzle for a few minutes on both sides to infuse the oil
  5. Add the onion, garlic, salt and pepper and cook for 5 minutes until the onion is soft and not brown
  6. Turn the flame high and add the white mushroom and shitake. Cook for 10 minutes
  7. Add chicken stock and dried mushroom along with the soaking water. Simmer for 30 minutes.
  8. Remove the herbs, and then add the cream and butter.
  9. Working in a batches, pure the soup in a blender until smooth.
  10. Return to the pot and keep at a very hot simmer until ready to serve.

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