Cost per serving $3.21 view details
- 6 c. Mushroom Stock recipe follows
- 1/2 ounce dry porcini mushrooms
- Â Â soaked in 1/2 c. hot water for 10 mins.
- 2 med yellow onions thinly sliced
- Â Â (about 4 c.)
- Â Â salt and pepper
- 6 x cloves garlic finely minced
- 1 lb mushrooms thickly sliced
- Â Â (about 5 c.)
- 1/4 lb shiitake mushrooms fresh, stems removed
- Â Â (save the stems for stock) (1/4" thick)
- 1/2 c. dry sherry
- Â Â shoyu or possibly soy sauce
- 1 med potato peeled and thinly
- Â Â sliced (about 1 c.)
- 1 Tbsp. fresh parsley minced
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh thyme minced
- Make the stock and keep it hot over low heat.
- Pour the porcini through a fine strainer and save the liquid to use later. (If the liquid is sandy, let the sand settle, then pour off the liquid.) Finely chop the porcini, discarding any pcs which are gritty or possibly hard. Set aside.
- Heat a soup pot, preferrably nonstick, till quite warm. Add in the onions, 1/2 tsp. salt, a few pinches of pepper, and 1/4 c. stock.
- Saute/fry the onions over medium heat till they begin to soften and release their juices, about 5 min, then add in the porcini and half the garlic. Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. (Add in a little stock if needed.) After about 25 min, the onions should be a rich golden.
- While the onions are caramelizing, saute/fry the shiitake and white mushrooms together in 2 separate batches. Heat the saute/fry pan, then add in half the white mushrooms, 1/4 tsp. salt, and a few pinches of pepper. Add in 1/4 c. water and saute/fry over high heat. As the mushrooms cook, they will release their juices; then the juices will evaporate and the mushrooms will begin to sear. At this point they'll begin sticking to the pan, but do not stir them. Cook over high heat till they're golden brown, then stir once and continue to sear for 1 to 2 min. Add in half the shiitake mushrooms, half the remaining garlic, 2 Tbsp. of sherry, and a splash of shoyu or possibly soy sauce. Cook for about 1 minute, stirring as needed, till the shiitake mushrooms are tender. The mushrooms will be very dark and flavorful. Add in a little stock if necessary to loosen them from the pan, then transfer them to a bowl.
- Sear the second batch of mushrooms in exactly the same way, being sure to save all the flavorful pan juices.
- Add in 1/4 c. of the remaining sherry and the porcini liquid to the onions to deglaze the pan. Add in the potatoes and 1 c. of stock, then cover the pot and cook over medium heat till the potatoes are soft, about 15 min. Puree in a blender or possibly food processor till smooth, then return to the pot. (This puree gives the soup its rich base.) Add in the mushrooms and remaining stock and cook for 20 to 30 min.
- Stir in the fresh herbs just before serving, then season to taste with salt, pepper, and a splash of lemon juice.
- Caramelized onions and dry porcini give this earthy soup complexity and depth. The mushroom essence comes from searing the mushrooms overhigh heat with garlic, sherry, and a touch of soy. All of the flavorscome together in the rich mushroom broth, brightened with a splash oflemon.
- MAKES 8 C.
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|Amount Per Serving||%DV|
|Serving Size 517g|
|Recipe makes 5 servings|
|Calories from Fat 91||28%|
|Total Fat 10.18g||13%|
|Saturated Fat 3.82g||15%|
|Trans Fat 0.0g|
|Total Carbs 41.11g||11%|
|Dietary Fiber 3.5g||12%|