Shimeji mushroom soup

Shimeji mushroom soup
  • 1 Cup shimei mushroom
  • 1 Piece onion, medium
  • 1 Decilitre (dl) cream
  • 1 Peck black pepper
  • 1 Tea spoon (tsp) salt
  • 3 Table spoon (tbsp) oil
  • 1 Piece roll
  • 1 Tea spoon (tsp) vinegar (normal)
  • 2 Piece garlic cloves

season: Whenever

occasion: 4Holidays

origin: Innovation



I bought a cup of fresh shimei mushroom and decided to make a delicious soup for dinner. The basis of this soup is similar to creamy onion soup. So just finely cut the onion and 1 clove garlic, toast it on a tablespoon oil, add some salt and pepper. Once it is soft but not browned add 3 decilitre water and 1 decilitre cream. Cook it 15 minutes, during you can toast mushroom and the roll. Wash the mushroom and separate roughly by pieces. On a tablespoon oil toast it on high degree, at the end add the chopped garlic and continue to toast up to 1 minutes. Salt and pepper and set aside. Cut the roll into small cubes. Use the same pan - don't wash it just add a tablespoon oil and toast the roll cubes until browned. Serve the hot soup immediately with mushroom and roll separately and add more black pepper if you like it.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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