John Miller
Mushroom potage, or mushroom soup, is a thick soup made primarily from mushrooms. It is a simple dish to make, with few ingredients, and can be safely stored in the refrigerator for up to a week. The soup can be made with any type of mushroom, even those past their prime, and is characterised by its earthy and creamy flavours.
| Characteristics | Values |
|---|---|
| Type | Thick mushroom soup |
| Main Ingredient | Hazelnut mushroom |
| Other Ingredients | Butter, onion, garlic, thyme, vegetable stock, cream, milk, green onions, potato |
| Preparation | Saute, simmer, blend |
| Storage | Can be stored in the refrigerator for up to one week or frozen for up to two months |
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What You'll Learn
How to make mushroom potage
Mushroom potage is a thick mushroom soup. Here is a recipe for a delicious, creamy mushroom soup.
First, wash your mushrooms and thinly slice them. You can use any type of mushrooms, even ones past their prime, but fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms or a combination of your favourite varieties.
Next, heat some butter and oil in a large pot over medium-high heat. Once melted, add some chopped onions and sauté for 2-5 minutes until softened. Then, add garlic and cook for about 1 minute until fragrant. After that, add the mushrooms and thyme, and cook for another 5-10 minutes. You can also add a pinch of salt at this stage. Continue to cook until the mushrooms release their juices, and then reduce the heat to medium-low and keep cooking until the juices evaporate and the mushrooms are caramelised. This process can take between 15 and 25 minutes, but it is important to be patient as this really unlocks their magical flavour.
Now, sprinkle the mushrooms with flour, mix well, and cook for another 2 minutes. Then, add your choice of liquid: vegetable stock, milk, chicken broth, or a combination of milk and chicken broth. You can also use water, but avoid store-bought vegetable stock. Bring the mixture to a boil, then reduce the heat to low-medium and season with salt and pepper. Crumble in some bouillon cubes and cover and let the soup simmer for 10-15 minutes, stirring occasionally, until it thickens.
Finally, reduce the heat to low and stir in cream, half and half, or crème fraîche. Allow the soup to gently simmer, but do not boil. Adjust salt and pepper to taste, and add some fresh herbs like parsley, thyme, rosemary, oregano, tarragon, chives, or cilantro.
Serve the soup warm, with a drizzle of extra virgin olive oil or cream, croutons, and parsley. You can also sprinkle on some cut green onions.
Enjoy your homemade, creamy mushroom soup!
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The importance of browning mushrooms
When making a mushroom potage, or any dish that features mushrooms as a key ingredient, browning the mushrooms is a crucial step that greatly enhances the flavour and appearance of the final dish. Here's why browning mushrooms is so important:
Developing Deep, Rich Flavour:
Browning mushrooms is all about the Maillard reaction—a chemical reaction that occurs when mushrooms are heated and their natural sugars and amino acids react, forming new flavour compounds. This reaction gives browned mushrooms their distinctive savoury taste, adding depth and complexity to the dish. The Maillard reaction also contributes to the aroma of the mushrooms, making them more fragrant and inviting.
Enhancing Texture and Appearance:
Proper browning helps transform the texture of mushrooms, giving them a heartier bite and a more appealing appearance. As mushrooms are cooked, they release moisture, which helps concentrate their flavour and creates a firmer texture. This is especially important for mushroom potage, where a mix of textures is desirable. Browning also gives the mushrooms a deeper, richer colour, making the dish more visually appealing and appetizing.
Adding Versatility to Dishes:
Mushrooms have a unique ability to absorb flavours, and browning them enhances this characteristic. When mushrooms are browned, they become more porous, allowing them to soak up flavours from other ingredients, spices, and liquids used in the dish. This adds to the complexity of the final dish and makes mushrooms excellent flavour carriers. Whether it's a hearty stew, a creamy soup, or a savoury potage, browning the mushrooms first ensures they take on the character of the dish while contributing their own distinct taste.
Creating a Foundation for Building Flavour:
Starting the cooking process by browning mushrooms in butter or oil creates a flavourful foundation for the rest of the dish. The browned bits left in the pan after sautéing or searing mushrooms are packed with flavour. These can be deglazed, releasing their flavour and creating a rich base for the potage. Building the dish on this foundation adds layers of flavour that elevate the overall taste experience.
Preserving Nutritional Value:
While browning mushrooms does reduce some of their vitamin content, it also increases the bioavailability of certain nutrients, making them easier for the body to absorb. Browning helps break down the tough cell walls of mushrooms, improving digestibility and allowing the body to access more of their valuable nutrients, including B vitamins, copper, and selenium.
In conclusion, browning mushrooms is a critical step in the preparation of a mushroom potage. It transforms the flavour, texture, and appearance of mushrooms, elevating the dish and highlighting the versatility and uniqueness of this ingredient. By taking the time to properly brown mushrooms, chefs can unlock the full potential of this humble fungus and create dishes that are truly memorable and delicious.
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The best types of mushrooms to use
Mushroom potage is a thick mushroom soup. It can be made with any type of mushroom, even those past their prime, but some varieties are more suitable than others.
Button mushrooms are a popular choice for mushroom potage. They are small, delicate, and have a mild flavour that can be enhanced by browning them in butter before adding the other ingredients. Cremini mushrooms, also known as brown mushrooms, are a larger variety with a more earthy flavour that can add depth to the soup. They are also a more affordable option compared to other mushrooms.
For a truly indulgent mushroom potage, consider using mini portobello mushrooms. Portobellos have a rich, intense flavour that can take the soup to the next level. If you want to add a bit of texture to your soup, you can slice them thicker so they retain a meaty bite after cooking.
Shiitake mushrooms are another excellent option for mushroom potage. They have a distinct umami flavour that can enhance the savouriness of the dish. Their meaty texture also makes them a good choice if you want to add some substance to the soup.
Finally, for a truly luxurious mushroom potage, consider using chanterelle mushrooms. Chanterelles have a unique, delicate flavour with hints of apricot and pepper. They are more expensive than other mushrooms, but they can add a gourmet touch to your potage.
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How to store mushroom potage
Mushroom potage is a type of mushroom soup. It can be made by sautéing mushrooms, onions, and potatoes, and then simmering them in milk. The soup is then blended and seasoned with salt and pepper.
To store mushroom potage, follow these steps:
Refrigeration
Mushroom potage can be safely stored in the refrigerator for up to one week. It is important to note that the soup should be allowed to cool completely before being stored in the refrigerator. When ready to consume, the soup can be reheated gently on a stovetop or in a microwave.
Freezing
If you wish to store mushroom potage for longer than a week, freezing is a viable option. To freeze the soup, first, let it come to room temperature. Then, pour single servings of the soup into freezer bags, squeeze out any excess air, seal the bags, and lay them flat for optimal space utilisation. Frozen mushroom potage can be safely stored for up to two months. When ready to consume, simply thaw the desired portion of the soup and reheat it gently.
Drying
Another option for long-term storage of mushroom potage is to dry the mushrooms before making the soup. Drying mushrooms can be done using a dehydrator or by air-drying. Air-drying involves placing the mushrooms in a mesh container with good airflow for about a week. Once the mushrooms are completely dry, they can be stored in an airtight glass jar. Dried mushrooms have an intense umami flavour and can be added to soups, stews, sauces, or stir-fries.
Container Type
When storing mushroom potage, it is important to avoid using plastic containers or bags. Plastic traps moisture, which can cause the soup to become slimy and promote the growth of mould. Instead, opt for glass or ceramic containers with airtight lids. If using freezer bags, ensure they are specifically designed for freezer use.
Temperature Control
Maintain a consistent temperature in your refrigerator to ensure the potage stays fresh for as long as possible. Fluctuations in temperature can cause food to spoil more quickly. Additionally, avoid placing the potage near strong-smelling foods, as mushrooms tend to absorb odours.
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Serving suggestions
Mushroom potage, or mushroom soup, is a thick soup made primarily from mushrooms. It can be made with any type of mushroom, even those past their prime, and is characterised by its deep, earthy flavours.
Garnishes
To elevate your mushroom potage, consider adding a garnish. You could try drizzling extra virgin olive oil or cream on top, or sprinkling on some chopped parsley, chives, tarragon, or chervil. If you want to get fancy, you could even add some sliced, sautéed mushrooms.
Bread
Bread is a classic accompaniment to soup, and mushroom potage is no exception. Try dunking a crusty roll, or some sourdough, into your potage for a hearty, satisfying meal.
Salad
If you want to cut through the richness of the soup, serve it with a crisp, tangy salad. This will add a refreshing contrast to the earthy flavours of the potage.
Meat
For a more substantial meal, pair your mushroom potage with some meat. Crispy baked chicken or peppery skirt steak would both be good options.
Storage
If you have any soup left over, it can be stored in the refrigerator for up to a week. Alternatively, you can freeze it in single servings for up to two months.
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Frequently asked questions
Mushroom potage is a thick mushroom soup.
You will need mushrooms, butter, onion, garlic, vegetable stock, cream or milk, and herbs such as thyme and parsley.
It takes around 30 minutes to make mushroom potage, including time for sautéing and simmering.
Yes, mushroom potage can be stored in the refrigerator for up to one week or frozen for up to two months.
Yes, you can make a creamy mushroom potage without dairy by leaving out the cream or milk.
