Triple mushroom soup
This soup uses dried chanterelles, Swiss brown and porcini powder for a deep, earthy flavour.
Servings 6
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.