Mushroom soup thickened with agar agar
Delicious velvety mushroom soup, inspired by Heston Blumenthal
Porties:
Ingrediënten
- 1 shallot
- 2 teaspoons agar agar
- 1/2 liter mushroom stock or vegetable stock
- 10 chestnut mushrooms
- 15 g dried shitakes (if you haven´t used mushroom stock)
- olive oil, pepper, salt
Instructies
- If you are using the dried shitakes, start soaking them for 15 minutes.
- In the meantime, fry the finely chopped shallot in a dash of olive oil
- Drain the shitakes and cut them into pieces.
- Add the sliced mushrooms and fry until nicely browned.
- Bring the vegetable stock to the boil in another pan.
- Add the agar agar and let it boil for a few more minutes. You will notice that the broth is thickening. If you don't see it after a few minutes, add another teaspoon of agar agar. Add the shitakes.
- Now let the broth with the shiitake mushrooms cool down. A jelly-like substance is created that you will not immediately recognize as soup.
- After half an hour you put the jelly in the blender or a bowl and blend it completely, including the shitakes.
- Warm up the soup, add the shallots and mushrooms. If the soup is still too thick, add some water.
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