Feed The Yogi
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Mushroom Soup
Categories: Food, Recipes

This mushroom soup is so good. The flavour is deep and intensely satisfying without being too heavy or filling. To make the soup even lighter use more wine (why not?) and less or no cream, or serve with a vegetable garnish instead of bread. I braised radicchio and served it on the side for a wonderful bittersweet compliment to the soup.
This recipe is adapted from Vegetable Soups from Deborah Madison’s Kitchen. A must read for any soup lover, vegetarian or not.

Makes 5 servings

For the stock:

2 tablespoons butter or olive oil
1/2 pound dried mushrooms, any variety
1 onion, coarsely chopped (including onion skin)
1/2 cup chopped parsley
2 bay leaves
2 star anise
1 cinnamon stick
1/4 teaspoon whole black peppercorns
any left over stock vegetables (carrots, celery, potatoes, even lettuce. Vegetables that you want to use up)

For the soup:

3 tablespoons of butter or olive oil
1 onions, chopped
1/2 cup chopped parsley
3/4 pound fresh mushrooms stems and caps (any variety), finely sliced. Set aside 1/3 of the mushrooms.
2 garlic cloves, chopped
1 slice of thick bread or bread crumbs
1/4 cup dry red wine
1/2 cup cream or coconut milk (coconut milk will change the flavour significantly, you can also use soy or nut milk)

To prepare the stock:

Heat a large soup pot on medium high, add butter or olive oil and sauté dried mushrooms for 1 minute, add chopped onions and sauté for a few minutes more until the onions are slightly browned add star anise, cinnamon and black pepper and stir for 30 seconds. Pour in 6 cups of water and add the rest of the stock ingredients. Bring to a boil and then simmer covered for one hour. After one hour strain out the liquid and place in a separate container, discard the solids. Rinse out the soup pot.

For the soup:

Set aside one third of the sliced mushrooms for later.

Heat the same large soup pot on medium high, add 2 tablespoons of oil or butter. Add mushrooms and sauté on medium heat for about 2-3 minutes or until the mushrooms become soft, add onions. Add a tiny pinch of salt and stir, let the onions and mushrooms cook until the mushrooms release their liquid. Add garlic, parsley and bread, stir for one minute and then pour in the red wine. Add mushroom stock and cook, uncovered for 15-20 minutes.

During this time heat a small sauté pan, add 1 tablespoon oil or butter and brown the sliced mushrooms that you set aside earlier.

Remove soup from heat and blend in a blender until the consistency is quite smooth. Return the soup to the pot, add more salt if needed and swirl in the cream.

Serve soup with a garnish of fresh parsley, browned mushrooms and freshly ground black pepper.

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