Inspired from a 1970s greasy spoon diner. Secret: Instant Mashed

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.

This recipe comes from a milk calendar, but has been modified slightly from the original recipe. My husband prefers to have bits of mushroom in his soup, so I puree only 1/2 of the soup and add it back to the pot for him. When my daughters are home, I puree all of the soup and add the cheddar cheese.

An easy, healthy, and tasty soup. :-)

I was craving a super-simple osuimono clear soup. Since this is easy to make, I took careful steps to prepare the stock The mushrooms are so juicy when bitten into and are absolutely irresistible.Please adjust the amount of salt to your liking Also good to add tofu.I recommend Japanese dried shiitake mushrooms! You can really tell the difference of its umami-rich flavor. Recipe by RED_SPIC

Hello, I am Giselle, with my friend Jossie and we will share you one healthy dish recipe that we made in our English lesson. This recipe is good for you because it is healthy and rich in minerals that contain selenium which improves the body immune system. This dish is inspired by my mom. I chose this dish because its delicious and we want to share it with you all.Happy cooking! Stay healthy everyone!

This is one of the quick soups that I often serve for my family.This originally didn't have any mochi in it, but now it doesn't taste right without it!There are many different kinds of mushrooms available. Try different varieties to deepen the flavor. Add grilled mochi for aroma and to bulk up the dish. The key is to use sesame oil for flavor. Recipe by Yuzuyuzu

I came up with this as a tasty way to enjoy leftover enoki from when I made a hot pot. Mushrooms and butter go together very well, so I used this combination.It's nice if you add other kinds of mushrooms, too. Recipe by Raby

One of the first dishes I cooked and I loved its creamy texture and tender chicken thighs.

I'm not usually the biggest fan of mushrooms, but recently felt compelled to have a creamy mushroom soup and this turned out amazing. I think I like mushrooms now..