Always vegetarian, often vegan

Mushroomsoup with agar agar

Years ago I saw a video of Heston Blumenthal, the famous British chef. He showed that you could make delicious thick soups with agar agar. After thickening the soup, he allowed it to cool so that it had a gel-like consistency. By then going through it with the hand blender, the soup became velvety soft. Unfortunately I couldn't find the video anymore, but after some experiments I managed to cook a delicious mushroom soup with agar agar.

Mushroom soup thickened with agar agar

Delicious velvety mushroom soup, inspired by Heston Blumenthal
Voorbereiding 20 minutes
Bereiding 20 minutes
Afkoeltijd 45 minutes
Totale tijd 1 hour 25 minutes
Course: Appetizer, Lunch, Soup
Cuisine: British
Keyword: agar agar, mushrooms, soup
Porties: 2


  • 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


  • 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.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes