Mushrooms provide a lot of nature’s hidden treasures. Amongst them are anti-oxidants, B-vitamins, copper, phosphorus, potassium and vitamin D. For further reading, please refer to this link. It is also featured as one of the new superfoods for women in the July 2009 issue of Health Magazine.
Over the past one year, I am finding more and more variety of fresh mushrooms being sold at supermarkets in Singapore. Prices are getting lower while the variety are getting more exotic, making fresh mushrooms an affordable luxury to many families.
I love to incorporate mushrooms in my dishes. One of my family’s all-time favourite is the classic cream of mushroom soup. I grew up consuming mushroom soups in Campbell cans, and had never thought that one can easily make fresh ones at home as well. Campbell has lost one loyal customer ever since I started making my own mushroom soup. As always, anything that is homemade always tastes better with the use of fresh ingredients. More importantly, there is no added preservative to it.
This recipe I am featuring today is slightly different the previous mushroom soup I posted earlier. The latter uses fresh milk, but for this recipe I use pure cream and less broth to give the soup a thicker and creamier texture. Hence, the mushroom flavour is also more concentrated. I recommend Swiss brown mushrooms for making this soup as it is milder in taste, yet more fragrant than button mushrooms. This soup is best served with garlic bread. You can even add some cooked pasta (eg elbows, ribbons, and pennes) and vegetables to turn it into a one-dish meal.
- Avoid buying mushrooms that have “bruises”. Select those with dry and smooth appearance.
- Do not wash them until you are ready to cook or eat them.
- Do not soak fresh mushrooms as they absorb moisture.
- Mushrooms should be used within 3-5 days of purchase.
- Don’t discard mushroom stems. Trim and freeze them to use in making soups and stocks.
- To maintain its freshness, stored them inside a paper bag in the refrigerator. Alternatively, you could put them in a plastic container with a paper towel both under and on top of them to ensure they remain dry.Other reading references:
>>>>Click on for Cream of Mushroom Soup (2) recipe …………………If you like this article, please share: