Creamy mushroom soup with matcha
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This delicious and healthy creamy soup is rich in antioxidants and fiber. Spinach and shiitake mushrooms enhance the deep flavor of Japanese matcha tea. Butter and heavy cream balance its natural bitterness, while the fats they contain help the flavor blossom. The soup is made with fried shiitake mushrooms. Set aside some of the fried mushrooms for serving and garnish each serving of the creamy soup with them, complemented by chopped fresh green onions. The soup is delicious and sophisticated, just like in a restaurant.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g shiitake mushrooms, stems removed, caps thinly sliced
- 110 g unsalted butter
- 4 sprigs thyme, stems removed
- 6 green onions (1 bunch), white and light green parts separated from dark green parts, thinly sliced
- 2 tbsp matcha powder, sifted
- 1/4 cup dry white wine
- 8 cups lightly salted chicken broth
- 1 package (280 g) frozen spinach, thawed
- 1 cup heavy cream
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Cooking the dish according to the recipe:
- In a large saucepan over medium heat, melt the butter. Add the mushrooms, thyme, and white and light green parts of the green onions, season with salt and pepper, and cook, stirring, until the mushrooms are golden brown and starting to stick to the bottom of the pan, about 10 minutes. Transfer about 1/2 cup of the mushrooms to paper towels to drain any excess oil.
- Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir, scraping up any browned bits from the bottom of the pan. Pour in the chicken broth and add the spinach. Bring to a boil and cook, stirring occasionally, until the liquid has slightly evaporated, about 10 minutes.
- Remove the soup from the heat and blend in two batches until very smooth, about 2 minutes per batch. Return the pureed soup to the pan, add the cream, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with the reserved fried mushrooms and green onions.
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