Kosher Mushroom Soup

Cremini Mushroom Soup

Crimini+Mushroom+Soup.jpg

Makes 4-6 servings. 

Mushrooms are one of my favorite fall/winter vegetables. This soup has a creamy consistency and a distinct mushroom flavor.

INGREDIENTS:

  • ½ an ounce dried porcini mushrooms

  • ¾ cup boiling water

  • 5 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 2 garlic cloves, coarsely chopped

  • 1 pound cremini mushrooms

  • 3 cups vegetable broth

  • 1½ cups unsweetened soy milk

  • Small bunch dill, leave some for garnish

  • 2 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

Place the porcini mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 15 minutes.

  1. Strain the mushroom liquid through a fine mesh sieve and squeeze the mushrooms over the sieve to extract more liquid (if you do not have a mesh sieve, line a colander with a paper towel). Set liquid aside. Wash soaked mushrooms carefully to remove any sand, only if needed.  Set aside.   

  2. Wipe the cremini mushrooms with a damp paper towel and quarter (it is not necessary to trim the stems).

  3. Heat 2 tablespoons olive oil in a medium saucepan and sauté the onion and garlic for a few minutes. Add the remaining oil, the reconstituted porcini mushrooms and the cremini mushrooms. Sauté over high heat, stirring until the mushrooms are almost wilted.

  4. Add the mushroom liquid, 2½ cups broth, soy milk and dill.  Bring to a boil over high heat, lower the heat and cook covered for 20 minutes.  

  5. Remove the dill and puree everything in a Vitamix until smooth. Adjust the consistency with the reserved ½ cup broth.

  6. Season to taste with lemon juice, salt and pepper. 

  7. Garnish with dill snipped with scissors.

NOTE:

Unfortunately, unlike most of my soups, I do not recommend freezing this one. The soy milk tends to separate and the soup loses its creamy consistency.