A friend of ours made this when we went there for dinner and after the first mouthful I was already begging for the recipe! My mom used to make mushroom soup when I was younger and this soup came the closest to her recipe which I was so happy about! Its absolutely delicious!!
– Cover the porcini mushrooms with the boiling water and set aside for 30 minutes. Drain and reserve the liquid. Chop the mushrooms.
– Heat the olive oil in a saucepan and fry the onion and garlic until soft. Add the butter and all the mushrooms and fry until soft.
– Add the reserved mushroom liquid, thyme and stock and simmer for about 20 – 30 minutes until the mushrooms are soft.
– Heat the olive oil in a saucepan and fry the onion and garlic until soft. Add the butter and all the mushrooms and fry until soft.
– Cover the porcini mushrooms with the boiling water and set aside for 30 minutes. Drain and reserve the liquid. Chop the mushrooms.
– Add the reserved mushroom liquid, thyme and stock and simmer for about 20 – 30 minutes until the mushrooms are soft.
A friend of ours made this when we went there for dinner and after the first mouthful I was already begging for the recipe! My mom used to make mushroom soup when I was younger and this soup came the closest to her recipe which I was so happy about! Its absolutely delicious!!
The truffle oil isn’t essential, but if you have a bottle, this is a perfect way to use it. White or black truffle oil both work.
This is my favourite winter soup. Earthy and meaty, it’s hearty enough on its own and it warms the cockles of my heart (and our tummies)! I have successfully tried various recipes for mushroom soup, as there are several by well-known chefs. My favourite ones are by Marcus Wareing and Tana Ramsay (Gordon Ramsay’s other half), and this recipe is a hybrid version.
If using shitake, you need to discard the tough stalks and only use the tops. This is also a great way of using up little bits of mushrooms lying your fridge. Use a larger quantity of portobello (also called field or flat mushrooms) mixed with other varieties. I don’t bother washing mushrooms, just a quick rub with kitchen paper does the trick.
Heston Blumenthal, has a fabulous, if somewhat complex, recipe for mushroom soup in his “at home” book. That recipe is infinitely richer than this one, but what I love about it is the mushroom powder that he sprinkles on top. He makes the powder by roasting dried mushrooms and them pulverising them. The powder keeps well, and a little of it on soups or risottos does give the finished dish a Michelin star oomph!
I found after making this soup over the years, that some shitake mushrooms in the mushroom mix add a lovely meaty richness to the soup. Shitake are rich in “umami”. You can do without them, but if you can get your hands on some, do add them.
Gordon Ramsay’s Extra Creamy Mushroom Soup Recipe | TheFoodXP
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How to make Gordon Ramsay mushroom soup?
To make Gordon Ramsay mushroom soup, boil water and add mushrooms. Set them aside for 30 minutes. After that, heat oil in a pan and cook onions and garlic in it. Then, add mushrooms, the mushroom stock, and thyme to it and cook for 30 minutes. Blend this mixture to make a puree. Pour it into a bowl and top with cream, lemon juice, and rind.
What do you need to make Ramsay’s mushroom soup?
You’ll also need the usual suspects, garlic, onions, some olive oil, dried herbs (thyme, to be precise), all-purpose flour, salt and pepper. Cream cheese and chicken stock make the base for the soup, so they matter, too, and a splash of dry white wine makes the soup taste like something out of Ramsay’s kitchen! When to make Ramsay’s mushroom soup?
How do you cook mushroom soup without dairy?
Go with a very gentle simmer over low heat for about a minute to heat it through. You can leave out the cream or milk for a dairy-free option. Our mushroom soup is still nice and creamy without the dairy component!
What to serve with mushroom soup?
Slice up a baguette or your favorite loaf of bread and serve alongside the soup. Besides, you can make grilled cheese to enjoy with your mushroom soup. However, if you’re feeling extra fancy, try garnishing the soup with shaved truffle or a drizzle of olive oil before serving. Who doesn’t love truffle fries?