My best mushroom soup recipe

Made this mushroom soup as a pre-coffee cupping event yesterday.
4 mushrooms were used for this.

Procini (1oz dried). Shitakae can be used as alternative to porcini.
Portabello (3oz fresh)
Chestnut (3oz fresh)
Morel (1 small portion)

Recipe has been modified from the traditional french recipe to reduce calorie/fat.
Makes 4 bowls.

Step 1- Vegetable stock
Carrots, Leeks, Mushrooms stems, celery, onions, potatoes.
Add 600mls water and reduce it to 300mls of vegetable broth.
Remove the potatoes. Mash 1 medium size potato (to be used as soup thickener later)
Drain the stock.

Step 2- Making the rouix
In French cooking, the roiux (pronouced as 'roo') serves as a sauce thickener.
It is a combination of flour and fats (butter, oil, etc)
Purpose of cooking this 2 ingredients together is to eliminate the raw taste of
flour and also to prepare it to absorb liquid.

1 tablespoon butter and 2 table spoon olive oil.
Heat oil up in a pan (low heat).
Add 2 tablespoon of flour slowly over the oil and stir continuously till it forms
a dough.
Stir and cook for 3-4 minutes.

Step 3- Making the soup base
When rouix is ready, add the vegetable stock while stirring it continuously.
Add the mash potatoes.
Add salt and black pepper to taste
Blend the soup if you want a smooth consistency (even with part of the mushrooms)


Step 4- Mushroom preparation.
Soak the porcini (1oz) for 20 minutes in warm water (150mls).
Don't throw away the resultant water which will be used in the soup.

Soak the morel in warm water for 20 minutes.
I discard the water as it usu contains sand and soil.

Cut the porcini, portabello, chestnut into the desired consistency.

Cut the morel mushroom finely.
2-3 shallots finely chopped.

The heat up a pan.
2 tablespoon olive oil.
Saute the shallots.
Then add the mushrooms.
Add herbs if you like- Rosemary, Thyme, Parsley
Add white wine if you like.
After about 10 minute, add it into the soup.


Cook for about 10mins.
Add 150mls of full cream milk for texture.

Serve with croutes (hard toasted french bread)