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.
Yield: 6 servings
- 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
- 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.