Mushroom Soup By Heston

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Apr. 17, 2015

Chef extraordinaire Heston Blumenthal presents this simple but extremely tasty mushroom soup recipe using the Sage Boss Blender. This recipe delivers a hearty soup guaranteed to warm the senses.


Dried shitake mushrooms 10 Gram , powdered
Dried porcini mushrooms 10 Gram , powdered
Unsalted butter 160 Gram
Button mushrooms 800 Gram , sliced
Onions 2 , sliced
Potato 1 Small , sliced
Leeks 2 , sliced
Vegetable stock 1 1/2 Kilogram
Salt To Taste
Dry white vermouth 50 Gram
Pepper To Taste
Milk 40 Gram
Double cream 80 Gram



Heat a large pot and melt butter in it.

Add onions, potatoes and sauté well for 5 minutes.

Add sliced button mushrooms, leeks and stir well for another 3-4 minutes.

Add vermouth and simmered vegetable stock.

Add milk, cream and stir well.

Turn off heat and transfer the mixture into blender.

Puree the mixture and season with salt and pepper, as per taste.

Sprinkle mixture of mushroom powders before serving.



Serve and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 375Calories from Fat 259

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 564 mg23.5%

Total Carbohydrates 24 g8%

Dietary Fiber 5 g20%

Sugars 7 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet