Making mushrooms soup reminds me of a success story. There are about 400 mushroom farms in my country producing about RM30mil worth of mushroom products a month, but there is one success story that I like. A young entrepreneur, who was a drop out from college, began mushroom farming after he attended a course on mushroom growing in 1986, conducted by one the professors at a local university, Universiti Kebangsaan
After learning the basics, he asked his father to allow him to start a mushroom project on his father’s land in 1987.
With the help of his siblings, they began to grow mushrooms and set up a company.
His business became so good that not long after that, he bought the land from his father and today his company produces about 150 tons of mushrooms a month. They are responsible for one third of the country’s production of mushrooms.
The moral of the story is that there is no one who will believe in you, or support you, more than your family:D
Serving : 2
30 gm fresh Shitaki mushroom (sliced)
30gm Erynigii mushroom (sliced)
10 gm dried Shitaki mushroom (soaked and sliced)
30 gm leek (diced)
1/2 medium size white onion (chopped)
1/2 medium russet potato (diced)
1/4 cup chopped fennel
1/4 cup chopped carrot
1 bay leaf
1/2 tb chopped thyme
2 tb butter
1/4 cup white wine
1 ts vanilla extract
500 ml chicken stock (for convenient, you can dissolve 1 cubes chicken stock in 500ml water
salt and pepper to taste
chopped parsley or chive for garnishing
Full cream milk to thin the soup if necessary
Heat wok and add butter and sauté onion, carrot, fennel, potatoes and leek for 2 mins. Add another table spoon butter and all the mushrooms and saute for another 2 mins. Add white wine ad cook until liquid evaporates about 5 mins. Add chicken stock, bay leave and thyme and bring to boil. Reduce heat and simmer until potatoes is soft stirring occasionally for about 30 mins. Discard bay leaf and let it cool. Work in batches, puree soup in blender. Return soup to pot and add milk to thin the soup if it is too thick. Bring to simmer ad season with sale and pepper. Add vanilla extract and mix well. Ladle soup into bowls and sprinkle with chopped parsley or chive.