Mushroom Soup


Mushroom Soup is both comforting and elegant at the same time. It is a perfect first course to start a special meal or the perfect bowl of goodness for lunch. This delicious soup combines both fresh and dried mushrooms and the flavor is enhanced with lots of green onions. It can be made ahead so it is perfect for entertaining.


Ingredients for Mushroom Soup:


1/2 ounce dried porcini mushrooms, soaked in 1 cup hot water until soft

1 small potato, peeled and diced

1 1/2 pounds white mushrooms, caps cleaned and stems discarded

3 tablespoons quick cooking tapioca

4 bunches green onions, chopped

3/4 cup chopped shallots, 2-3

3 tablespoons unsalted butter

3 tablespoons olive oil

1/8 teaspoon nutmeg

1 tablespoon Madeira

cheesecloth

6-7 cups chicken or vegetable broth

Kosher salt

black pepper


garnish with parsley or chopped green onions


You will also need a blender. I have a Vitamix and love it. Click HERE for more information on my Vitamix.


I rely on my Oxo Good Grips Stainless Steel Food Scale for all of my weighing needs in the kitchen. It's easy to use and has an 11-pound capacity. Click HERE for more information.


Time-Saving Tips: The vegetables can be prepped earlier in the day. The entire soup can be made a day or two in advance.


Let's see what we need.


Time to make the soup.


Soak 1/2 porcini mushrooms in 1-1/4 cups of hot water until softened. This should take about 15 minutes. In the meanwhile place a piece of cheesecloth over a bowl that can hold all of the soaking liquid. Once the mushrooms have softened, remove the mushrooms and pour the mushroom liquid over the cheesecloth. You will need to hold the cloth in place with one hand while pouring. The cloth will catch all of the debris and particles. Reserve 1/2 cup of the mushroom liquid for later. Chop the now softened mushrooms and set aside.


Slice about 8 ounces of the mushrooms and set aside. Chop the remaining mushrooms.


Heat the butter and oil in the pot. Once the butter has melted add the green onions. Cook on medium-low a few minutes. Add the potatoes and shallots. Season with salt and pepper and continue cooking on medium low for 5-10 minutes until the vegetables have softened. Do not brown. Add the chopped fresh mushrooms and season again. Turn up the heat a bit and saute for 2-3 minutes. Now add the dried mushrooms, tapioca, and nutmeg. Cook for a minute and then add the broth and reserved mushroom liquid. Bring to a boil and then reduce to a simmer. Cook for about 10 minutes until soup starts to thicken and the potatoes are tender.



Let the soup cool a bit. Process the soup in batches.I like it not perfectly smooth.


Return the soup to the stove and add the sliced mushrooms and Madeira. Simmer a few minutes until just tender but not mushy. Adjust seasonings.


It's ready! It's delicious and the perfect soup for any occasion. This soup also freezes well so it's great to keep some of the leftovers in the freezer for a quick lunch.


Enjoy!

2018 Cranberry Walk