Wild and Tame Mushroom Soup
From jo_jo_ba 15 years ago
- 45 minutes to make
- Serves 4
From an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! Its called "Wild & Tame" because they utilize several different types of wild and "regular" mushrooms in the dish. Read more If you can't get mushroom stock cubes, use veggie ones or make your own. See less
Ingredients
- 1/2 large, sweet onion, diced shopping list
- 4 garlic cloves, minced shopping list
- 1 sprig fresh thyme, chopped shopping list
- 1 sprig fresh rosemary, chopped shopping list
- 2 1/2 cups (6.5oz) assorted mushrooms, chopped (I like a mix of lobster, cremini, porcini, morel, shiitake and white button - rehydrate any dried ones in boiling water) shopping list
- 2 cups water shopping list
- 2 cups mushroom stock shopping list
- salt and pepper to taste shopping list
How to make it
- In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent.
- Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes.
- If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating.
- Season to taste before serving.
Chopped green onion
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Shiitakes and creminis
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Before pureeing
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