Steakhouse Mushroom Soup

Procedure

1. 1
   Melt 30g of butter in a heavy-bottomed pot over medium-high heat until it begins to foam.
2. 2
   Add the sliced button and shiitake mushrooms to the pot and sauté for 8 to 10 minutes until they are deeply browned and their moisture has evaporated.
3. 3
   Add the minced onions and garlic to the browned mushrooms and cook for another 3 minutes until softened and fragrant.
4. 4
   Pour 500mL of water into the pot and bring it to a gentle boil.
5. 5
   Sprinkle 20g of Menu Demi Glace Powder Mix 1KG into the boiling water and whisk thoroughly until the powder is fully dissolved and the broth thickens slightly.
6. 6
   Reduce the heat to low and let the soup simmer for 10 minutes to allow the mushroom flavors to infuse into the savory demi-glace base.
7. 7
   Pour in 100mL of heavy cream while stirring constantly to create a rich, cafe-au-lait colored broth.
8. 8
   Season the soup with a generous amount of cracked black pepper; the Menu Demi Glace Powder Mix 1KG typically provides enough salt for the entire dish.
9. 9
   For a smoother texture, you can use an immersion blender to pulse half of the soup, leaving some mushroom chunks for bite.
10. 10
    Stir in the fresh thyme or parsley at the very last minute to maintain their bright herbal aroma.
11. 11
    Ladle the hot soup into warmed bowls and serve with a side of crusty bread or croutons.