Recipe: Triple mushroom soup
Three things happened: my naturopath suggested getting more mushrooms (particularly shiitakes) in my diet, I read this article entitled “Smart Fuel: Mushrooms” at Mark’s Daily Apple, and I found dried chanterelles and porcini powder at Dr Earth. As a result, this soup was born.
Triple mushroom soup
This soup uses dried chanterelles, Swiss brown and porcini powder for a deep, earthy flavour.
Ingredients
- 30 g dried chanterelles (or other dried mushrooms)
- 1 cup hot water
- 2 tbsp ghee
- 400 g Swiss brown mushrooms sliced
- 2 tsp minced garlic
- 1/2 tsp onion powder
- 1/4 cup white wine
- 5 cups bone broth (I used beef but any kind will do)
- 1 tsp dried tarragon
- 1 tsp dried thyme
- 1 tsp celery salt (or regular sea salt)
- 1 tsp porcini powder
- salt and pepper
- butter, to serve
Instructions
- Soak the dried mushrooms in hot water until fully rehydrated. Drain and keep the soaking water.
- Heat ghee in a pot and sautée the fresh and rehydrated mushrooms, garlic and onion powder for 10 minutes.
- Add wine, reserved soaking water (be careful as there may be dirt at the bottom of the container), set heat to max and let reduce for about 10 minutes.
- Add broth, tarragon, thyme and celery salt, heat through and process with a stick or regular blender.
- Add a teaspoon of porcini powder, adjust seasoning and serve with butter.
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4 Comments
grabyourfork
Sounds delish!
Lorinda
That soup looks delicious, mushrooms are one of my favourite foods. I actually have all of the ingredients at home (except chanterelles, but I can easily get other mushrooms in its place) so will definitely give it a try. When I was a kid, I loved Campbells canned mushroom soup but homemade is so much better.
lateraleating
We didn’t have Campbells back home when I was growing up, which I guess was a good thing. We did have dried Maggie soups and I, too, was addicted to the mushroom one (and the asparagus).
Amanda @ Gourmanda
Mushrooms are the most delicious vegetable, I love it!