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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.

Mushrooms

Triple mushroom soup
Yield: 6 servings

Triple mushroom soup

Ingredients

  • 30 g dried chanterelles (or other dried mushrooms)
  • 1 cup hot water
  • 2 tablespoons ghee
  • 400 g Swiss brown mushrooms, sliced
  • 2 teaspoons minced garlic
  • 1/2 teaspoon onion powder
  • 1/4 cup white wine
  • 5 cups bone broth (I used beef but any kind will do)
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 1 teaspoon celery salt (or regular sea salt)
  • 1 teaspoon porcini powder
  • salt and pepper
  • butter, to serve

Directions

  1. Soak the dried mushrooms in hot water until fully rehydrated. Drain and keep the soaking water.
  2. Heat ghee in a pot and sautée the fresh and rehydrated mushrooms, garlic and onion powder for 10 minutes.
  3. 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.
  4. Add broth, tarragon, thyme and celery salt, heat through and process with a stick or regular blender.
  5. Add a teaspoon of porcini powder, adjust seasoning and serve with butter.

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