Mixed Mushroom Soup: Seasonal Chef Recipe

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Mushrooms come in all shapes and sizes and are mild to strong flavored. The next time you see these beautiful fungi at the farmers market get a mixed bag and try out this quick and easy recipe. To read more about the inspiration for this recipe by our Seasonal Chef, click this link: Mixing it up with Mushrooms.

Mixed Mushroom Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4-6 servings

This is a great way to combine some delicious mixed mushrooms into a easy Fall soup.

Ingredients

  • 16 oz mixed mushrooms, residual dirt cleaned with a soft brush.
  • - I used a combination of 4 oz of shiitake, 6 oz baby bella and 6 oz portobello (see instructions)
  • 3 small garlic cloves, sliced thin and divided
  • 3 tablespoons butter, divided
  • Extra virgin olive oil
  • Kosher salt
  • Ground black pepper
  • 1 cup yellow onion, ½“ dice
  • 3-4 cups water or vegetable stock, see note
  • 2-3 teaspoons of loosely packed fresh thyme, about 4 stems stripped
  • ¼ cup Greek yogurt
  • Chives, optional garish
  • A good fruity olive oil, optional garnish

Instructions

  1. PREP the mushrooms: Shiitakes: remove the stems from the shiitakes and roughly chop in ½” pieces. Baby Bella: trim the stems roughly chop in ½“ pieces. Portobello caps: remove the stem and scrape out the gills. Chop 1 cup worth of into ¼” pieces, the rest can be ½”.
  2. Melt 1 tablespoon each of butter and olive oil in a small soup pot. Add the 1 cup of small dice portobello, 1 garlic clove (sliced) and ¼ teaspoon each of salt and pepper. Cook for about 5 minutes until golden brown. Remove to a small bowl. This is going to be your garnish. While that cooks chop your onion.
  3. Once you remove the garnish mushrooms add 1 tablespoon of olive oil, the onions and remaining garlic to the pot. Season with ¼ teaspoon each of salt and pepper and cook for about 2 minutes. You just want to sweat them a little to release their liquid.
  4. Melt the remaining 2 tablespoons of butter and add the remaining mushrooms to the pot with ½ teaspoon of salt and pepper. Mix it all very well with a wooden spoon, coating the mushrooms with the butter and onion mix. Cook for about 5 minutes until the mushrooms are soft and have released their liquid.
  5. Add 3 cups of vegetable stock and the thyme and warm through. Carefully pour into a high-speed blender and puree until smooth. (Take extra precautions with this step if the soup is hot!) Add the yogurt and blend again. Taste for seasoning and texture. If you like your soup a little thinner add more stock.
  6. Cool completely before storing, or simply place back in the pot to rewarm. Garnish the bowls with the reserved portobello pieces, thinly sliced chives and a drizzle of finishing olive oil.

Notes

Cook’s Note: If not making your stock from scratch, look for the lowest sodium brand you can find. The lowest mg per serving I’ve come across is the Kitchen Basics Unsalted Vegetable Stock brand, with 240mg of sodium per serving.

http://food.lohudblogs.com/2014/09/17/mixed-mushroom-soup-seasonal-chef-recipe/

Mixed Mushroom Soup
Serves 6

16 oz mixed mushrooms, residual dirt cleaned with a soft brush.
– I used a combination of 4 oz of shiitake, 6 oz baby bella and 6 oz portobello (see instructions)
3 small garlic cloves, sliced thin and divided
3 tablespoons butter, divided
Extra virgin olive oil
Kosher salt
Ground black pepper
1 cup yellow onion, ½“ dice
3-4 cups water or vegetable stock, see note
2-3 teaspoons of loosely packed fresh thyme, about 4 stems stripped
¼ cup Greek yogurt
Chives, optional garish
A good fruity olive oil, optional garnish

  1. PREP the mushrooms:
    – Shiitakes: remove the stems from the shiitakes and roughly chop in ½” pieces.
    – Baby Bella: trim the stems roughly chop in ½“ pieces.
    – Portobello caps: remove the stem and scrape out the gills. Chop 1 cup worth of into ¼” pieces, the rest can be ½”.
  2. Melt 1 tablespoon each of butter and olive oil in a small soup pot. Add the 1 cup of small dice portobello, 1 garlic clove (sliced) and ¼ teaspoon each of salt and pepper. Cook for about 5 minutes until golden brown. Remove to a small bowl. This is going to be your garnish. While that cooks chop your onion.
  3. Once you remove the garnish mushrooms add 1 tablespoon of olive oil, the onions and remaining garlic to the pot. Season with ¼ teaspoon each of salt and pepper and cook for about 2 minutes. You just want to sweat them a little to release their liquid.
  4. Melt the remaining 2 tablespoons of butter and add the remaining mushrooms to the pot with ½ teaspoon of salt and pepper. Mix it all very well with a wooden spoon, coating the mushrooms with the butter and onion mix. Cook for about 5 minutes until the mushrooms are soft and have released their liquid.
  5. Add 3 cups of water or vegetable stock and the thyme and warm through. Carefully pour into a high-speed blender and puree until smooth. (Take extra precautions with this step if the soup is hot!) Add the yogurt and blend again. Taste for seasoning and texture. If you like your soup a little thinner add more stock.
  6. Cool completely before storing, or simply place back in the pot to rewarm. Garnish the bowls with the reserved portobello pieces, thinly sliced chives and a drizzle of finishing olive oil.

Cook’s Note: If not making your stock from scratch, look for the lowest sodium brand you can find. The lowest mg per serving I’ve come across is the Kitchen Basics Unsalted Vegetable Stock brand, with 240mg of sodium per serving.

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About Author

Seasonal Chef blogger Maria Reina comes to the world of food as a third career, spending a great portion of her adult life in the field of Human Resources. With her private company Bella Cucina Maria she is a personal chef, caterer and recreational cooking class teacher in Westchester. She's an avid food television watcher and cookbook collector, always looking for a new take on a traditional dish. In her free time she loves hanging out at local farmer's markets, chatting it up with the farmers and doing cooking demos with their seasonal ingredients. In addition to her blog, which is loaded with easy recipes, you can follow her on Facebook (Bella Cucina Maria), Twitter (Bellacucinam), Instagram (Bellacucinam) and Pinterest (Bellacucinam).

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