Mushroom Soup

Cremini Mushroom Soup

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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.      

 
 

Mushroom Chestnut Soup

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Makes 6 servings. 

This thick, creamy soup has a distinct flavor of mushrooms. It is perfect for the fall/winter season.

INGREDIENTS:

  • 1 ounce dried imported porcini mushrooms

  • 1 cup boiling water

  • 4 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 2 garlic cloves, coarsely chopped

  • 1 pound white cultivated mushrooms

  • 3½ ounces vacuum packed roasted chestnuts (See Note)

  • 4½ cups vegetable broth

  • 2 tablespoons lemon juice, approx

  • Kosher salt

  • Freshly ground black pepper

  • Dill or chives, snipped with scissors for garnish

  • Truffle oil for garnish

PREPARATION:

  1. Place the dried mushrooms in a small bowl and pour boiling water over them. Cover and let stand for 30 minutes. Strain the soaking liquid through a fine sieve, squeezing mushrooms over the sieve to extract more liquid (if you do not have a fine mesh sieve, line your sieve with paper towel).  

  2. Wash the mushrooms carefully to remove any sand and set aside.  

  3. Heat the oil in a medium saucepan, add the onion and garlic and sauté for a few minutes. 

  4. Wipe the white mushrooms with a damp paper towel, slice in half and add to the onion/garlic  

  5. along with the porcini mushrooms and chestnuts. Sauté for a few minutes. Add the mushroom liquid and 4 cups of the vegetable broth.

  6. Bring to a boil over high heat, reduce the heat, cover and simmer for 20 minutes.  

  7. Puree in a Vitamix in 2 batches until very smooth. 

  8. Adjust the consistency with the reserved broth and season with lemon juice, salt and pepper. 

  9. Garnish with dill, or chives and truffle oil.

NOTE:

I use Galil brand chestnuts. They come vacuum packed in 3½ ounce packages. 

 

Mushroom Soup

Makes 5 servings.

I like to take advantage of the mushroom season – which is at its peak in Fall and Winter – and if you happen to be a mushroom lover, as I am you will find this soup irresistibly delicious.

A bit of dried porcini brings out the flavor of the assorted fresh mushrooms.

INGREDIENTS:

  • ½ ounce dried porcini mushrooms

  • ¾ cup boiling water

  • 2 cloves garlic, finely chopped

  • 3 leeks

  • 1 pound assorted fresh mushrooms (chanterelles, black trumpets, oyster, shiitake)

  • ¼ cup extra -virgin olive oil

  • 4 cups chicken broth

  • 1 cup loosely packed flat leaf parsley, finely chopped

  • Leaves from 6 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place the porcini mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for 15 minutes.

  2. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Cut the mushrooms into small pieces. Set aside.

  3. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve line what you have with paper towel).

  4. Cut off and discard the roots and tough dark green leaves of the leeks. Cut the white and light green parts into thin slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand.

  5. Wipe all the fresh mushrooms with a damp paper towel and trim ends. For the shiitake discard the stems.  Cut all the mushrooms into small pieces.  

  6. Heat the olive oil in a medium saucepan, add the garlic and the leeks and sauté over low heat for 5 minutes.

  7. Add all the mushrooms, including the reconstituted porcini. Increase the heat and sauté for another 5 minutes, stirring frequently. The mushrooms will exude a bit of liquid. Add the porcini liquid, the chicken broth, parsley and thyme.

  8. Bring to a boil, over high heat. Lower the heat and cook, covered, for 30 minutes. Season to taste with salt and pepper.  

NOTE:

I find it easier and quicker to chop the mushrooms coarsely in a food processor. Be sure to cut the mushrooms in half first and then coarsely chop them in batches. You can also do it with the parsley.