Before I tried this soup, mushroom soups to me were always pureed soups. I don’t recall seeing mushroom soup anywhere in the form of soup, that is, in a more liquid state, not ground in a blender. And if I have, they were probably unremarkable, since I don’t remember it.<\/p>\n\n\n\n
Mushroom soups always have one big disadvantage: the mushrooms. They soak up and give their flavor to the broth, but they themselves remain practically tasteless. You end up eating a soup that’s kind of good, but you’re haunted by a watery feeling. The good news is that you won’t feel that way in this recipe. The bad news is that you can say goodbye to mushroom soups. The recipe is a bit fiddly (the least) and takes a while to prepare, and you probably won’t eat other mushroom soups after this soup.<\/p>\n\n\n\n
After the soup is ready, it is beaten with a blender and passed through a sieve. The watery and tasteless mushrooms are separated, as well as the rest of the vegetables that have given up their flavor, and only the rich and fragrant broth remains. Then the broth is whipped with a blender again until it forms an airy foam. This little serving trick greatly affects the taste and feel of the dish, do not neglect.<\/p>\n\n\n\n
Another trick of this soup is the mushroom powder, which is sprinkled on the soup just before serving. It makes the flavor of the soup more mushroomy, infuses the umami flavor, and also looks spectacular.<\/p>\n\n\n\n
We make it by grinding dried porcini and shiitake mushrooms into a powder. Store the powder in a tightly closed container for up to 5 months and use as a condiment in other dishes: wherever you want to add umami flavor or, in more simple words, wherever you want to enhance flavor and aroma. Heston recommends using this mushroom sprinkle with pasta, pizza, risotto, in sauces, steaks and omelets.<\/p>\n\n\n\n
![\"\"](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2022\/06\/\u0413\u0440\u0438\u0431\u043d\u043e\u0439-\u0441\u0443\u043f-1121.jpg\")
<\/figure>\n\n\n\n