See Also: Cooking Club · Main Dishes · Soups
Brown Mushroom Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Feel free to use any mushrooms that you have available. this is more like a gentle mushroom bouillon rather than a thickened creamy soup. It is a wonderful appetizer soup.
1/4 - 1/3 cup dried porcini mushrooms, or other varieties, as desired
1/2 cup warm water
1/4 cup extra virgin olive oil, or butter
2 shallots, diced
4-5 cloves garlic, diced
1/2 pound or so of brown fresh mushrooms, sliced
4 cups vegetable or chicken stock
1/4 - 1/2 teaspoon sea salt
1/4 teaspoon or more of freshly ground pepper
Soak the dried mushrooms in the warm water for at least 30 minutes. Remove the mushrooms and dice them a bit. Strain the soaking liquid and set it aside. In a heavy bottomed saucepan or saute pan, heat the oil or butter. Add the diced shallots and diced garlic. Cook over medium high heat for about 2 minutes. Add the sliced fresh mushrooms and continue to cook over medium high heat, stirring, for several minutes or until the mushrooms release their juices back into the pan. Add the diced porcini along with the strained soaking liquid, the stock, salt and pepper. Reduce heat to medium and simmer for 10-12 minutes or more to develop the flavors. When nice and hot, serve. This is nice with little crackers or bread slices, but is so delicious it is not necessary to have anything but the soup!
Recipe created 2012-10-30.
