You get 3 convenient 400g packs (total of 1.2kg/2.6lbs) of ready-to-eat 100% organic creamy mushroom soup for the whole family. Pre-cooked. Heat, season and serve only. Goes very well with all our beef steaks. This product is versatile and can be used as a mushroom soup or mushroom gravy sauce. A high-quality product usually only found at high-end restaurants. No additives, no artificial ingredients. Allergen-free, gluten-free, palm oil-free, GMO-free, lactose-free. Rich and all-natural soup. All ingredients are certified organic from Europe.
Our mushroom soup is made with fresh, locally grown and carefully selected high-quality champignons only. The usual serving size is 200g, one pack easily serves 1 or 2. You get 3 packs, each 400g. This way you can prepare the amount you need and store the rest.
The packs come frozen and can be defrosted in hot water within minutes. After defrosting, we recommend emptying the pack in a pot and heat to the boiling point. Season with sea salt and freshly ground black pepper to your liking. We prefer thick soup so we like to add corn or potato starch (found in most Japanese supermarkets and is called Katakuriko) which makes the soup almost gravy-like. See the cooking instructions below.
3 packs, each 400g
Total 1.2kg (2.6lbs)
Shipping & Handling
Shipping and delivery is frozen
Keep frozen below -18°C (32°F)
In the fridge: approx. 12h On countertop or water: approx. 1h
Frozen: check the product label, usually more than 6 months. Chilled: Please consume unopened pack within 10 days.
You can heat the soup while it is in the package. Remove the pack from the freezer and place it in a large enough pot with boiling water. Depending on the temperature it should take 10-15 min to defrost the soup.
Once defrosted, open the pack and pour the contents into an empty pot. Heat up to the boiling point and then simmer while continuously stirring. Taste the soup and slowly add sea salt and freshly ground pepper - be easy on the pepper. Continue until the taste of the soup is to your liking.
If you like the soup to be much thicker in consistency, simply add potato or corn starch. In Japan, they are found at most supermarkets and are called Katakuriko - ask for it. Alternatively, if you like the classic American cream of mushroom soup - simply add fresh cream or mascarpone.
Mix well the starch in a cup of water before adding it to the soup to prevent clumping. The more starch you add the thicker the soup gets. Don't overdo it or you'll end up with mushroom jelly.