Rich Mushroom Pesto Cream Soup
Culinary Master Lee Jung-hyun’s Versatile Mushroom Pesto: A Creamy Soup Recipe Featuring Pine Nuts and Olive Oil
With a single jar of homemade mushroom pesto, packed with a variety of mushrooms, you can elevate a wide range of Western dishes! This recipe shows you how to create a smooth and elegant cream soup using this flavorful pesto.
Versatile Mushroom Pesto Ingredients- 100g button mushrooms
- 100g king oyster mushrooms
- 100g enoki mushrooms
- 100g oyster mushrooms
- 200g shiitake mushrooms
- 200g olive oil
- 20g pine nuts
- 10 cloves garlic
- 1 Tbsp salt
- 20 grinds black pepper
- 1 bay leaf
- 50g Grana Padano cheese
- 1 Tbsp truffle oil (optional)
Mushroom Pesto Cream Soup (Serves 2)- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 2 button mushrooms
- 3 Tbsp mushroom pesto
- 300ml heavy cream
- 2 pinches salt
- A little dried parsley flakes
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- 2 button mushrooms
- 3 Tbsp mushroom pesto
- 300ml heavy cream
- 2 pinches salt
- A little dried parsley flakes
Cooking Instructions
Step 1
Prepare the mushrooms by tearing them into small pieces or slicing them as desired. Thinly slice the garlic to help it release its aroma during cooking.
Step 2
Gently toast the pine nuts in a dry pan over low heat until fragrant. Be careful not to burn them. Set aside to cool.
Step 3
Heat a large pan over medium-high heat and add the olive oil. Add the sliced garlic, prepared mushrooms, and 1 bay leaf. Season with 1 Tbsp salt and about 20 grinds of black pepper. Sauté for about 15 minutes, stirring occasionally, until the moisture from the mushrooms has evaporated and they are lightly browned. This step intensifies the mushroom flavor.
Step 4
Transfer the sautéed mushrooms and garlic (discard the bay leaf) to a blender. Add 200g of olive oil, 50g of Grana Padano cheese, and 1 Tbsp of truffle oil for an extra layer of aroma. Blend until smooth.
Step 5
Let the mushroom pesto cool slightly. Sterilize a glass jar by immersing it in boiling water. Pack the pesto tightly into the jar, ensuring there are no air pockets. Place a bay leaf on top; it acts as a natural preservative, allowing the pesto to stay fresh in the refrigerator for about 10-14 days.
Step 6
For the cream soup, finely mince one button mushroom for a smooth texture, and thinly slice the other button mushroom to add a pleasant chewiness.
Step 7
Melt 1 Tbsp of butter in a pot over medium-low heat. Add the thinly sliced button mushrooms and sauté until they become translucent. Then, add the minced button mushrooms and cook for another minute. Stir in 1 Tbsp of flour and cook, stirring constantly, for about 1 minute to form a roux. This will help thicken the soup.
Step 8
Gradually pour in 3 Tbsp of the mushroom pesto and 300ml of heavy cream, whisking continuously to ensure the flour is fully incorporated and there are no lumps. Bring the mixture to a gentle simmer over low heat.
Step 9
Continue to simmer until the soup reaches your desired creamy consistency. Season with 2 pinches of salt, adjusting to your taste. Ladle the hot soup into bowls and sprinkle with a little dried parsley flakes for a fresh garnish. Your delicious Mushroom Pesto Cream Soup is ready to enjoy!
