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Mushroom Soup Recipe [Watch Video]

Ingredients for the mushroom garnish:
1/3 pound fresh meaty mushrooms, such as oyster
extra virgin olive oil

Preheat the oven to 425 degrees.

Slice the mushrooms about 1/4-inch thick and spread out evenly onto a large baking sheet. Toss liberally with olive oil and season with salt. Roast about 20 minutes until golden brown and delicious. '

Ingredients for the soup:
About 1 1/2 cups dried mushrooms
2 small stalks celery, finely chopped
1 large onion, finely chopped
3 tablespoons flour
2/3 cups light cream
salt and freshly ground black pepper to taste

Combine the dried mushrooms and chopped veggies in a large saucepan and add about 6 cups of water and a good pinch of salt. Bring to a boil over high heat, then reduce the heat to medium and simmer until the stock has reduced by half, skimming a couple times in between. Strain the stock through a fine-mesh metal sieve and set aside the strained stock to cool. Separate the mushrooms from the other vegetables and reserve the mushrooms, discarding the rest.

In a food processor, combine the flour and the cream until smooth. Gradually add the cooled stock and pulse until fully incorporated. Transfer the mixture back to a large saucepan along with the reserved mushrooms from the stock and simmer another 15 minutes over medium heat, until thickened. Season with salt and pepper to taste and garnish with the roasted fresh mushrooms.

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