A great soup is really life changing!! They are stupid easy to make, no matter how you look at it, and what I love most is how easy it is to develop flavors. I have about 15 soup recipes on this blog, each one having it’s own character and selling points. I cannot choose one favorite one coz it feels like choosing a favorite child lol. But what I can say is, I love my kitunguu matawi white wine creamy mushroom soup because of how herby it is! I love it because of the mushrooms and how filling they are. I love the creaminess! I love the mild booziness. I love everything about this!
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PREP TIME: COOK TIME: SERVES:
1 cup of dania stems
1 cup of kitunguu matawi (spring onion)
1/2 a teaspoon of white pepper
1/2 a teaspoon of thyme
1/2 a teaspoon of oregano
1/2 a teaspoon of garlic powder
500 ml of heavy cream
1/4 cup of white wine
2 cups of chopped mushrooms
1/2 teaspoon of cumin
Start with the creamy base. In your sufuria, add the dania stems and spring onion aka kitunguu matawi. You can find this at nearly all mama mbogas at about 10 bob a bunch.
Let this simmer until fragrant, then add the thyme, oregano and pepper. I used dried thyme and dried oregano, but if you have access to the fresh ones, even better! All in all, a herby base is key for this soup.
Let this cook down for about 3 minutes, then add the heavy cream/double and garlic powder. Heavy cream/double cream is available in a any well stocked supermarket in the dairy section.
Allow this to simmer for 5 minutes, then add the other star ingredients: white wine, and let this simmer for another 10-15 min on low heat. The simmering down is important so that the alcohol cooks off and the flavor notes of the wine bloom and meld with everything else. Because the alcohol burns off, you CANNOT get drunk off of this soup.
Will one get drunk when they eat food with alcohol as an ingredient?
Cooking is very much a science as it is an art. Do you guys remember when we were learning about various liquid boiling points during Chemistry class in high school? We learnt that alcohol has a very low boiling point. Meaning, it evaporates very fast when heat is applied. Now, when you cook with an alcoholic beverage, the alcohol evaporates in the very early stages of cooking. It is cooked off. What is left behind is the other ingredients and flavors that were used to make the alcoholic beverage; and that is EXACTLY what we are after. We cook with alcohol not to get high (which doesn’t even happen), but to get to the other layered flavors there in. Please please remember this! When someone tells you they got high after eating food cooked with alcohol, just know they are lying because you know and understand the science behind what happens when you cook with alcohol.
If you prefer to not add wine- that’s fine- BUT remember by removing a key ingredient, you will be making something completely different.
Make sure you use a dry white wine. Brand does not really matter, all you MUST ensure is it is a dry white wine. DO NOT use any sweet wine for this recipe tafadhali!!! I recommend a pinot blanc or a sauvignon blanc- i used the latter. A little goes a long way, so please do not over do this- 1/4 cup is enough.
As that simmers, get started on the mushrooms.
In a separate pan, let the mushrooms sautee together with the cumin for a couple of minutes until browned. I used both button mushrooms and cremini mushrooms for extra flavor. Cremini mushrooms are baby portebello mushrooms.
When cremini mushrooms mature and the cap opens, they are then categorized as portebello. And just like everything I use, go get your mushrooms from any well stocked supermarket. I have repeated that line sooooooo much lol but nitarudia hadi mshike vitu hununuliwa kwa suppah!!!!
Take some of the mushrooms, mix a couple into the creamy base, then ladle everything into your bowl. Garnish with your fresh dania and more of the mushrooms, then serve with some fresh buns.
I love this soup so much because it is EXPLOSIVELY delicious and filling as well. You can literally taste every note: from the herbiness, to the wine notes, the garlic, the richness of the cream..oh my! Utamu tu!!
Doesn’t this look so damn delicious??!
Who needs a bae this cold season when we have my kitunguu matawi and white wine creamy mushroom soup???!
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