Healthy Wild Mushroom SoupPosted: October 3, 2011
It’s officially fall-like and cold-ish and the humidity is gone. Time for another soup. I saw this on Jamie Oliver’s site and thought it would be a winner and it was. I rather like his recipes as they tend to not need to be fixed in any sort of way, are unfussy, and don’t use fat just to use fat, yet are not aggressively ‘diet food.’.
This was no exception. It was creamy without a cream or roux base, could be made dairy-free if needed, and ZOMG! Good. If you wanted to make this gluten free, I think it would be good over potatoes. Though it is pretty hefty on it’s own.
What I used:
1 lb Shitake Mushrooms, reserve about a quarter of those.
8oz Crimini mushrooms, yeah I did buy the presliced and no I don’t care if you judge me.
1 Leek, mine were small so I used 2
3 Garlic Cloves
A handful of Dried Mushrooms, I used Cepes, soaked in a cup of hot water.
1.5 Quarts Veg Broth.
White wine or Sherry, about a half cup or so
Fresh Thyme and Parsley
Smoked Hot Paprika
A pat of Butter, say a tablespoon. You could omit, I didn’t.
Truffle Oil and good raw olive oil
1/4 Lb Wild mushrooms, whatever you like.
A couple slices of bread. I used a Rosemary Cibatta
What I did:
Chop all the mushrooms and clean and fine slice the leeks and garlic. Heat your soup pot, I used a 7 qt Dutch oven, over med-high heat. Add your olive oil. Like a tablespoon, enough to coat the pan. Add the mushrooms and cook until the start to break down, like 5 min. Add the leeks and garlic and turn the heat to medium. Cook this for 20 min until sweated down. While this is cooking take some thyme and strip the leaves directly into the pot. Add some pepper and salt, like a teaspoon of salt and the pat of butter. Keep cooking. After 20 min add the soaked dried mushrooms with the soaking liquid and cook it until almost all the liquid cooks off. Maybe 10-15 min. Taste it and add more salt and pepper if needed and a pinch of paprika.
Add your wine/sherry then the veg broth and cook for another 20 min. After adding the broth, add to the pot a handful of flat leaf parsley, stems and all. You can chop this in advance, or be lazy like me and just use a kitchen shears to snip it into the pot.
Heat a sauté pan over med heat and add a bit of oil, a tablespoon. Add the reserved mushrooms and wild mushrooms and pepper and strip the leaves off some more thyme and cook those until dry. Deglaze the pan with some wine or sherry. Add a pinch of salt and set aside.
Your soup should be done now. Take an immersion blender to it and blend until a cream consistency. If you want it thinner, don`t puree it as long. I wanted mine thick.
Hopefully you preheated your oven to 400. On a baking sheet lined with foil so you don’t have to clean it up, lay your bread slices and drizzle with some olive oil. Bake for 10 min, then flip over and bake for another 5 min til crispy.
Make a simple salad if you want. I did.
Everything’s all done. Plate your soup by putting it in a bowl. Put some of your sautéed mushrooms on top in a nice way and balance a piece of the toasted bread on it. Finish with some more thyme leaves and a scant drizzle of both regular raw eating olive oil and truffle oil.