Tuesday, March 9, 2010
0 Recipe #83: Wild Mushroom Soup
Wild Mushroom Soup
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
1 Tbsp. unbleached, all-purpose flour
1/2 yellow onion, finely minced
3 medium-sized garlic cloves, peeled & minced
2 shallots, finely minced
1/3 c. sherry
4 oz. mixed fresh, whole wild mushrooms (crimini, shiitake, porcini, oyster mushrooms, etc.) (equals 1 1/4 c. sliced)
8 oz. fresh, whole baby bella mushrooms (equals 2 1/2 c. sliced)
kosher salt & freshly ground black pepper, to taste
1 tsp. dried thyme leaves
1 tsp. dried parsley leaves
1/2 tsp. dried tarragon leaves
4 c. water
2/3 c. light non-dairy creamer (or plain, light/nonfat soy milk)
2 sprigs fresh thyme (for garnish)
Directions: Soak all mushrooms in a large bowl of warm water for 15-20 minutes. Wash them off & then drain. Slice mushrooms into small vertical strips & set aside. In a large sauce pot, sauté onion, garlic, & shallots in olive oil & butter on medium-high heat for 5-7 minutes, or until adequately softened (but not browned). Stir occasionally to keep ingredients from sticking to the bottom of the pan. Deglaze with sherry & cook until only a thin layer of liquid is left. Then, add sliced mushroom & season with salt to help them cook faster & release their moisture. Add the remaining spices & mix thoroughly. Cook mushrooms for about 10-15 minutes, stirring continuously. Whisk in flour & mix thoroughly with other ingredients. Add water & cook for another 30 minutes or so. Let cool for several minutes & then pour into a blender with creamer (or soy milk). Gently pulse just a few times until the mushrooms have barely been chopped; I personally think the soup tastes best when its consistency is a bit chunky, so that the texture of the mushrooms can be tasted/appreciated. Pour into two bowls. Garnish each bowl with a sprig of thyme & serve.
Alternate Preparation: To make this recipe vegan & even lower in fat, leave out the butter altogether & substitute light plain soy milk for the light nondairy creamer.
Yield: Serves 2.