Creamy Shiitake Mushroom Soup

Shiitake mushrooms add a woody flavour and meaty texture to a traditional creamy mushroom soup so if you’re looking for a little something extra, this is your guy. It involves frying and simmering and I use the same pot so it’s low on cleaning. I like the convenience factor! Delicious as a soup, this recipe can be used as a sauce too because when it boils down, it’s thick enough to pour over a juicy steak or tender chicken breasts. Versatility and convenience plus it takes half an hour and doesn’t require you to monitor it throughout, just the occasional stir once it’s simmering.

Prep time: 5 minutes     Cooking time: 30 minutes

Shiitake Mushroom Soup Ingredients120g shiitake mushrooms
400g white button mushrooms, chopped
6 leeks, sliced
1 teaspoon minced garlic
1 teaspoon thyme
750ml (¾litre) low sodium vegetable stock (1 stock cube/sachet to 750ml water)
250ml (1 cup) cream
2 tablespoons lemon juice
Salt and pepper
2 tablespoons olive oil

Shiitake Mushroom Soup 1 2Cut the shiitake mushrooms into quarters and chop the white button mushrooms. Slice the leeks. On medium-low heat in a large pot, fry the leeks and shiitake mushrooms for five minutes. (You may remove half of the shiitakes at this point for garnishing if so desired.) Add the white button mushrooms and garlic and fry for another 10 minutes on medium-low. Pour in the stock and add the thyme, bring to a boil and simmer for 10 minutes.

 

 

Shiitake Mushroom Soup 8 2Pour the contents into a blender and blend until smooth. Return the soup to the pot, stir in the cream and simmer for five minutes. Splash in the lemon juice and flavour with salt and pepper. Garnish with the remaining shiitake mushrooms.

 

 

 

 

Shiitake Mushroom Soup 7 2 3

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Salted Caramel Sauce

Chocolate brownies. Fried banana splits. Creamy vanilla ice cream. All delicious on their own but topped with caramel sauce, they are heavenly. This sweet, gooey sauce is made even better by adding a touch of salt and you just can’t get it wrong, it’s that easy and quick too! How quick? Ten minutes. That’s it.

Salted caramel sauce ingredients 11 cup brown sugar
75g (5 tablespoons) salted butter, cut into small pieces
½ cup cream
1 teaspoon salt
½ teaspoon vanilla paste or 1 teaspoon vanilla essence

 

 

 

Salted caramel sauce 1 2In a heavy-based medium pot, melt the sugar over medium-low heat. Stir continuously with a wooden spoon to prevent from sticking. The sugar will form clumps, continue stirring, and it will start to melt.

 

 

 

 

Salted caramel sauce 2 2Continue to stir until the clumps have melted.

 

 

 

 

 

Salted caramel sauce 3 2As soon as the sugar has melted, take the pot off the heat and add the butter, and, you guessed it, stir continuously.

 

 

 

 

 

Salted caramel sauce 4 2Stir in the cream slowly, sprinkle in the salt and add the vanilla. Wait for it to cool thoroughly before tasting!

 

 

 

 

 

Salted caramel sauce 5 2

Yep, that’s right, that’s all there is to it!