Tuesday, March 9, 2010

0 Recipe #83: Wild Mushroom Soup

Pin It

Here's a recipe I created for a healthy version of wild mushroom soup. It still tastes rich & creamy, but without all of the fat calories. Enjoy!

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.

No comments:

Post a Comment

I may or may not know you, but love reading your comments!

Have you tried this recipe? If so, please leave a comment or post your reaction to let me know what you think.

If you like this post, then please consider subscribing to my RSS feed. You can also subscribe by email and have new posts sent directly to your inbox.

Related Posts Plugin for WordPress, Blogger...