TRIPLE MUSHROOM SOUP
Steps:
- Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves.
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Josseline Gonzalez
[email protected]This soup is so easy to make, but it tastes like it came from a fancy restaurant.
SAMUEL CHIAHA
[email protected]I love the addition of the sherry in this soup. It gives it a really nice depth of flavor.
Isiah Musau
[email protected]This soup is a great make-ahead meal. You can easily double the recipe and freeze half of it for later.
Jam Arslan
[email protected]I'm allergic to mushrooms, but I was still able to enjoy this soup by using a mushroom substitute.
Mena Zeidan
[email protected]This soup is a great way to get your kids to eat their vegetables.
Shahwaiz Malik
[email protected]I love that this soup is made with all fresh ingredients. It really makes a difference in the flavor.
Abaidu khan
[email protected]This soup is perfect for a special occasion. It's elegant and delicious.
Talim king
[email protected]I'm not sure what went wrong, but my soup turned out really bland.
Ammar Demirov
[email protected]This soup is a bit pricey to make, but it's worth it. The flavor is amazing and it's a real crowd-pleaser.
Qhawe Matthews
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved the flavor and the creamy texture.
Austin Dearstyne
[email protected]This soup is a great comfort food on a cold winter day.
Night ali
[email protected]I've never made mushroom soup before, but this recipe was easy to follow and the soup turned out great. I will definitely be making it again.
ELOM THANKGOD
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love serving it with a side of crusty bread.
Wanda Richardson
[email protected]This soup was too thick for my taste. I had to add some additional broth to thin it out.
Christian Conran
[email protected]I'm not a big fan of mushrooms, but I actually enjoyed this soup. The flavor was very rich and savory, and the texture was creamy and smooth.
Andy Reeder
[email protected]This soup is a great way to use up leftover mushrooms. I added some chopped carrots and celery to the soup, and it turned out really well.
Mustapha Ali
[email protected]I followed the recipe exactly and it turned out perfect! The soup was creamy and flavorful, and the mushrooms were cooked to perfection.
sanchita shrestha
[email protected]This soup was a bit bland for my taste. I think it needed more salt and pepper, and maybe some additional herbs or spices.
Faith Koech
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and the flavor is amazing. I love that I can use different types of mushrooms depending on what I have on hand.
Ldog
[email protected]This soup was absolutely delicious! The combination of mushrooms gave it a rich and earthy flavor. I also loved the addition of the cream and sherry, which made it extra creamy and flavorful. I will definitely be making this soup again.