Rich & Creamy Mushroom Soup (Baek Jong-won Style)
Restaurant-Quality Mushroom Cream Soup Made Effortlessly at Home!
Recreate Chef Baek Jong-won’s signature mushroom soup from ‘Matnamui Gwangjang’ right in your own kitchen! Using fresh mushrooms from Buyeo and a convenient store-bought cream soup mix, you can achieve a luxurious, restaurant-worthy taste with minimal effort. This recipe captures the deep, earthy flavor of mushrooms blended with a velvety smooth cream sauce.
Key Ingredients- Store-bought cream soup mix 80g (adjust according to package instructions)
- Fresh button mushrooms 8-10 pieces
- Onion 1/4 medium
- Water 750ml
- Butter 2 Tbsp
- Black pepper, to taste
Cooking Instructions
Step 1
Begin by gathering your main ingredients: the cream soup mix and fresh button mushrooms. Using high-quality ingredients is the first step to a delicious soup!
Step 2
Finely mince 1/4 of an onion. The onion will add a subtle sweetness and depth of flavor to the soup. Mincing it finely ensures it cooks evenly and contributes to a smoother texture.
Step 3
Lightly rinse the button mushrooms and finely mince them, including the stems. Mincing the mushrooms small will release their full earthy aroma and flavor into the soup. This method provides a more intense mushroom taste compared to leaving them in larger pieces.
Step 4
Melt 2 Tbsp of butter in a saucepan or pot over low heat. It’s crucial to melt the butter slowly over low heat to prevent it from burning. You’ll notice a lovely nutty aroma as it melts.
Step 5
Once the butter is fully melted, add the minced onion and sauté over medium-low heat until translucent. As the onions become translucent, they release their natural sweetness, which will significantly deepen the soup’s flavor profile. Stir occasionally to prevent sticking.
Step 6
After the onions are translucent, add the minced mushrooms to the pot. Continue to cook, stirring, until the mushrooms release their moisture and become lightly browned. This process enhances their rich, savory flavor.
Step 7
In a separate bowl, whisk together 750ml of water and the 80g of store-bought cream soup mix until smooth and lump-free. (Note: It’s best to refer to the water quantity recommended on your specific cream soup package, as amounts can vary by brand and serving size.)
Step 8
Pour the dissolved cream soup mixture into the pot with the sautéed onions and mushrooms. Stir constantly with a spoon or whisk to prevent the soup from sticking to the bottom of the pot. Simmer gently over low heat.
Step 9
Once the soup reaches your desired thickened consistency, turn off the heat. Be careful not to overcook, as the soup can become too thick and salty. Turn off the heat at the right moment.
Step 10
Ladle the warm mushroom cream soup into bowls. Season with a pinch of black pepper to taste. For an extra touch, serve with homemade croutons or a slice of baguette for a more complete and delightful meal. Enjoy your delicious soup!
