Maxmax5's Homemade Mushroom Soup

These days people are 'calculative' towards the food especially on calories. No doubt many hi cal foods are delicious, i.e. fat, starch, but that does not mean without hi-cal food/ingredient, we cant cook a good one. In this post, im going to show you how to cook Mushroom Soup without using cream (hi fat content). 

Ingredient for 6 pax:

• Button Mushroom ............................................ 600g
• Sweet Onion .................................................... 3
• Garlic ................................................................ 5 cloves
• Fresh Thymes & Rosemary ............................. 2 - 4 spring each
• Salt and freshly ground black pepper  ............. seasoning
• rice .................................................................. a handful
• Sunflower Seed Oil  ........................................ 3 tbsp
• flour ................................................................ 2 tbsp
• Chicken Stock / Water .................................... 2 litre

Methods:

1. Preheat oven at 200 degree C / 392 degree F 
2. Wash and halve the white button mushroom
3. Lightly season the mushroom with salt and pepper and some thymes leave (no stem)
4. Into the oven for 25-30 min. (Reduce moisture means intensify the mushroom flavour)
5. Meanwhile, on med-high heat, add oil and sweet onion, brown the onion, 10 - 15 min. Beware do not burn them. 
6. Add in garlic and sautee for another 3 min then add flour and continue sautee. Flour will thicken the soup later but need to sautee it until the colour change from white to lightly brown. 
7. Once everything is brown, add in the mushroom together with the mushroom water in the tray from oven (if any). then add in rice and stock/water.  (rice will give more texture to the soup after blended)
8. Lastly the Bouquet Garni (herbs tighten on butcher twine). For this recipe, i use Rosemary and Thymes. Immerse it into the soup. 
9. Boil for 30 min with lid semi open and then remove the Bouquet Garni before using an immersive blender to puree the soup.
10. Done.  The texture should be thick and full of blended solids like mushroom and rice. 

Useful Tips:

• If you have no oven, remove step#4 and sautee the seasoned mushroom after the onion is brown. During the process, the mushroom will give up its water and you will need to sautee until the water dry out, usually 10-15min.
• Serve with dash of truffle/olive oil, topped with sautee mushroom and garlic bread. 
• Add cream for a lighter flavour but not advisable if you are concerning the cal :P 

Light season with Thymes, salt and pepper before baking

Shrooms are baking

Browning caramelised sugar in the food to yield more flavours

A "handful" of rice. Add solids and improve texture. No one like watery soup

Bouquet Garni into the boiling soup. 30 min. 

Blend with Immersive Blender and serve. 

Penang De Tai Tong Cafe (大东酒楼) Review

Rarely nowadays in Penang you will find DimSum restaurant still serving the traditional delicacies on carts and this old name, in many heart of Penangites,  still does. Rarely too nowadays you will see a restaurant that is 100% operated by local people but this one still persists. 

The Tai Tong Cafe's facade. 5min walk from Chulia Street or KOMTAR. 

Its has been long long ago since i first ate in Tai Tong. Located in Lebuh Cinta (click here for map), this restaurant has been running for the past 60 years. My first impression to it was that it is selling DimSum with very friendly aunty who will introduce to you what is special today and what is good. there are 3 of them, each handle cart for Pao (all kinds), Steamed Dimsum and Fried Dimsum. 

This is the Pao's cart. You can find almost all kind of Pao here

It was until last few years when i visited them again i realised that they are actually selling more than Dimsum! They do server CuChar (煮炒) which is what draws me in for a dinner fist whenever i feel like starving. Why? Because  i can have have both Dimsum and Fried Rice together under 1 roof (which not every Dimsum restaurant in Penang does). 

My fav SiewMai and the 2 new DimSum (dont know the name) 

Being still serving Dimsum with carts and operated with 100% local, i feel the persistence from the management. There are people claimed the quality (taste) dropped over years, but i feel otherwise. The Siew Mai is still loaded with prawn and pork without ugly stuffing like pork's fat and yambean (Mengkuang). My favourite still. Although in general, the taste is not outstanding but at least for me, it taste like what it should be. 

Also i kept seeing new things from them in my every visit. From new dimsum to the latest i saw yesterday: Salted Fish Pao, 咸鱼包. A fictional pao appeared in latest Hong Kong TVB's drama Glided Chopsticks, 食为奴.  

Salted Fish Pao/咸鱼包. RM 2.50 per pcs. To be honest, i dont really like
it because it does not taste like salted fish. No fragrant. However, the bun
has a crunchy top (fried before) and i think it is intended to have a thin side rather than 1 thin 1 thick. So so ...

Developing new ideas on the foundation of strong tradition. I guess this is the essence why Tai Tung is still packed every hour after so many years in business. 

So what is the rating ? (-1 = no good; 0 = neutral; 1 = good)

Food Presentation = 0

Taste/Texture = 0

Service = 1

Price/Value = 1

Overal Atmosphere = 0

TOTAL SCORE = 2, WILL GO IF HAPPEN TO BE AROUND

THE VERDICT: When every one whining of pricing increase and looking ways to cut cost by employing foreign workers (norm in FnB business nowaday), Tai Tong doesn't, not even the waiters. I like the aunties running the front line of the restaurant. They know what they are doing and they are happy to intro if you needed help. I feel the originality of DimSum culture here and that is the bottom line for me. 

Useful info:

1) 6am - 12noon: Dimsum, 12noon-3pm: CuChar, 6:30pm-12midnight: DimSum + CuChar

2) no aircon, no designated carpark. Come before 6:30pm for dinner before everyone else does

3) order ice cube if tea is too hot for you. 

Other Pictures:

The aunties army :P

Fried Rice

Salted Fish Pao On the Selve

Special Recommendation from Chef for the CuChar if you want
something more filling.