Creamy cambozola (a melding of camembert and gorgonzola) combines with earthy mushrooms to create a rich soup with a bit of funky personality.

I am a huge fan of mushroom soup. As much as I remember, I used to survive on Campbell's mushroom soup during my military years. That and some instant ramen. I had experimented, researched and tasted my fair share of mushroom soups. Eventually, I had settled for Heston Blumenthal's version. I love how he adds potatoes to enhance the creaminess of the soup and also the stacking aroma from the addition of leeks.I used a varieties of mushrooms instead of just one. There are so many to choose from, the wild expensive to the underrated cheaper ones. In the end, I settled for my 2 favorite; shiitake and Swiss brown button mushrooms. What really stands out here is Heston blitz some dried mushrooms into powder and act as a garnish. It really kicks this soup up a notch. Before drooling over that, let's get started with the recipe.

MY VERSIONVEGAN SOUP /NON VEGAN SOUPWITH EASY ADD ONLOVING IT

This is a non halal recipes, if you want can change pork to chicken

Pan Mee is a really popular Malaysian Chinese dish that is usually made with hand pulled/hand made noodles. If you don’t have the handmade noodles you can easily substitute with egg/rice noodles. This recipe can be used to make 2 versions of these noodles - dry (noodles with toppings and soup separate) or soupy (all components together). The top list will be a list of the total ingredients needed, but they will be used in different parts of the recipe. Please take a look!The core flavours of this soup are: shiitake mushrooms and dried anchovies. If you don’t have the dried anchovies you can use some bacon or additional stock, but the flavor will not be as intense.

We use our slow cooker at least once a week normally, so I'm always trying out new slow cooker recipes. This soup is creamy and comforting.

My new acupuncturist said I should eat mushroom barley soup everyday to help with balancing my heat and controlling my diabetes...it turned out so delicious I have to share! I just made up the recipe!

Feeling under the weather ? Here is a recipe that will make you feel good as new!

This mushroom soup is rich and filling. Earthy wild rice compliments the deep mushroom flavor that's from the combination of seared mushrooms and mushroom powder. Use full wild rice instead of "wild rice blends." I've used a pressure cooker to speed up the rice step, but you could simmer the rice covered for one hour instead. If you buy dried mushrooms, you'll need a spice/coffee grinder. Otherwise, you can buy pre-powdered mushrooms.

A quick recipe I came up with when trying to satisfy my craving for this traditionally non vegan soup!

My mother taught me this recipe.Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

I made another version of this with cooking cream. Replace coconut milk with cooking cream and ginger with saffron, and instead of eating with rice, eat with warm bread instead.Great meal to soothe sore throat and stuffy nose during winter.