Mushroom Soup

This is soup for a true mushroom lover.  If you enjoy mushrooms but don’t really love them, this isn’t the recipe for you! I say this because I loved the soup but my fiancé was not a fan.  He would have wanted more of a Cream of Mushroom Soup.  Alas, I did not make a cream of mushroom soup but a true mushroom soup for a true mushroom lover.

This past weekend my mother and I had to make omelets for a charity horse show.  We overestimated on the amount of mushrooms we needed for the event so I ended up with the extras (two large zip up bags full of extra mushrooms).   With so many mushrooms, I figured the best solution was SOUP!  This recipe is adapted from Kalyn’s Kitchen who adapted if from Anthony Bourdain’s Mushroom Soup. So you know it’s good if a food network chef is behind this recipe.

Ingredients:  (Makes 4 Servings)

  • 3 tablespoons of olive oil (or as needed)
  • 2 teaspoons of butter (yum)
  • 12 oz of brown mushrooms or your choice (in my case a large bowl worth)
  • 1 large onion
  • 1 quart or 4 cups of organic vegetable broth
  • 1 teaspoon of dried parsley
  • 1 small lemon (for juice)
  • 2 large spoon full of crème fraîche
  • salt + pepper to taste
  • garnish: balsamic vinegar for drizzling over the soup (best aspect and a must)

what you need (above)


My large bowl of sliced brown mushrooms

Steps:

1. Chop large onion in small cube pieces.  Wash your your mushrooms and slice.  Heat your olive oil in the bottom of your trusty dutch oven or soup pot.  Saute the onions until soft but not brown.

2. Add more olive oil and butter to the pot and add your sliced mushrooms to saute.  Since I had so many mushrooms, it took a while to cook down.  You want to cook the mushrooms until most of the water released evaporates.   This may take anywhere from 8 minutes if you use the 12 ounces to 2o minutes in my case.


Lots of water to cook down (above)

3. When the mushrooms have reduced to your satisfaction add vegetable broth, dried parsley and salt and pepper.  Bring soup to a simmer and cook uncovered for 3o minutes.   The soup should reduce by 1/4.  Taste and season if necessary.  If soup isn’t quite right, simmer and reduce more.

4. When the soup has the right flavor, puree the soup with a hand blender in the pot.  Add lemon juice, crème fraîche and taste.

5.  Serve and enjoy…don’t forget to garnish it with fresh mushrooms and balsamic vinegar.

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