Mixed Mushroom Soup

My Mum is famous in our family for her amazing soups.  She makes two that are my world-favourite soups: a roasted veggie soup with about a million cloves of garlic, and a mixed mushroom soup!

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I could eat her mushroom soup twice a day for the rest of my life, and when I finally pestered her for the recipe, I found out it was a Lucy Waverman recipe from an old issue of Food & Drink (the free magazine we get from our liquor store!)

I thought the recipe had to be super-complicated because it tastes so good, but as so many delicious things are, simpler is better here.  Just use a variety of mushrooms and a stock you like, and you’ll have something delicious.

I used a combination of fresh shitake, oyster, and cremini mushrooms:

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Along with some dried chanterelles (the orange ones!) and morels (the morels were a Christmas prezzie!) that I soaked:

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A quick stint in the pot, a little bit of flavouring, and voila – homey and soul-warming delicious soup!

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Mixed Mushroom Soup

Inspired by Lucy Waverman‘s Essence of Mushroom Soup (Food & Drink, Winter 2001), Serves 4

  • 1/2 c. dried mushrooms (I love chanterelles and morels)
  • 1 c. hot water
  • 1 Tbsp. coconut oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 lb (750 g) mixed mushrooms, chopped (I used oyster, shitake, and cremini)
  • 1 Tbsp. fresh savoury, chopped
  • 2 Tbsp. dried dulse seaweed, broken into small pieces
  • 4 c. vegetable stock
  • 1 Tbsp. tamari
  • 1 Tbsp. lemon juice
  • salt & pepper, to taste
  • garnish: ¼ cup fresh chives, chopped

Soak the dried mushrooms in the hot water for 30 minutes. Strain, keeping both the mushrooms and soaking liquid for later.

Heat the oil in a large pot over medium-low heat.  Add the onions and garlic, and cook for 2-3 minutes until they begin to soften.  Turn the heat to medium, add the mushrooms, and saute for 3 minutes more.

Add the savoury, dulse, vegetable stock, and reserved mushroom-soaking liquid and combine.  Turn the heat up to high and bring the pot to a boil.  Turn heat down to low and simmer for 10 minutes, until the mushrooms are completely tender.

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Season with tamari and lemon juice, then see if you need to add salt and pepper (you may not need any depending on your stock).

Blitz your soup using a blender or immersion blender.  Bring the soup back to a boil and simmer for 5 minutes more to combine all of the flavours.  Feel free to add a little more water or stock if the soup is too thick for you.

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Garnish with chives and enjoy!

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Categories: Main Course, Side Dish, Soup, Vegan, Vegetarian

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  1. Mushroom Soup with Wild Rice & White Beans | The Kitchen Operas - November 25, 2011

    […] winter I was eating a whole lot of mushroom soup.  And this year I wanted the mushroom flavour, but a more hearty and filling soup so I […]

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