Silky Cream of Wild Mushroom Soup with Garlic Croutons — Sliced with HUUSK Forged Paring Knife
JapanHuuskA bowl of cream of mushroom soup is the culinary equivalent of a warm embrace — earthy, velvety, and deeply comforting. Using a mix of wild mushrooms adds layers of umami depth, and the HUUSK hand-forged paring knife handles the delicate slicing work with surgical precision.
Ingredients (serves 4):
- 500g mixed wild mushrooms (cremini, shiitake, oyster, button)
- 1 medium yellow onion
- 3 garlic cloves
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 500ml vegetable or chicken broth
- 200ml heavy cream
- 1 fresh thyme sprig
- 1 bay leaf
- Sea salt and freshly ground white pepper
- Fresh parsley (for garnish)
- For garlic croutons: 2 slices stale sourdough bread, 1 tbsp olive oil, 1 garlic clove
- 1 HUUSK hand-forged paring knife
Step 1 — Clean and slice the mushrooms.
Wipe the mushrooms clean with a damp paper towel — never soak them, as they absorb water like sponges.
Trim the stems with the HUUSK paring knife.
The knife's small, curved blade and ultra-sharp edge allow you to slice each mushroom cap into uniform 0.5cm pieces.
For shiitake mushrooms, remove and discard the tough stems.
For oyster mushrooms, tear them into bite-sized pieces by hand.
The hammer-textured blade prevents moist mushroom flesh from sticking during slicing.
Step 2 — Prep the aromatics.
Finely dice the yellow onion. Mince the garlic cloves.
The compact size of the HUUSK paring knife gives you full control for fine, even dicing.
Step 3 — Sauté the base.
Heat butter and olive oil in a heavy-bottomed pot over medium heat.
Add the diced onion and cook for 5 minutes until soft and translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Step 4 — Cook the mushrooms.
Add all the sliced mushrooms to the pot.
Increase heat to medium-high and sauté for 8–10 minutes until the mushrooms release their moisture,
then continue cooking until the liquid evaporates and the mushrooms begin to brown.
This step is crucial — properly browned mushrooms develop deep umami flavour.
Step 5 — Build and simmer the soup.
Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw flour taste.
Gradually pour in the broth while stirring constantly to avoid lumps.
Add the thyme sprig and bay leaf.
Bring to a gentle simmer, then reduce heat and cook uncovered for 15 minutes.
Remove the thyme sprig and bay leaf.
Use an immersion blender to purée the soup until silky smooth (or blend in batches in a standing blender).
Stir in the heavy cream and season with salt and white pepper to taste.
Simmer gently for 3 more minutes — do not boil after adding cream.
Step 6 — Make croutons and serve.
While the soup simmers, cut the sourdough bread into 1cm cubes.
Toss with olive oil and minced garlic, then toast in a dry pan over medium heat for 4–5 minutes until golden and crisp.
Ladle the soup into warm bowls, top with garlic croutons and a sprinkle of fresh parsley.
Serve immediately.
