MUSHROOM SOUP VG & GF

This mushroom soup comes together in less than an hour and is rich in texture and flavor without adding cream. The secret to the flavor is combining dried mushrooms with a mix of ones from your local farmers market which I so highly recommend exploring a variety of mushrooms. I love using an immersion blender to create a creamy texture as it is so easy to blend directly in the pot. My favorite blender is the Hamilton commercial immersion blender. The neck is long enough to accommodate a deep pot and you do not have to transfer the soup to a blender to purée.  For a little protein, you can add lamb or chicken meatballs. I added *lamb meatballs which were a delicious addition to the soup.

Ingredients:
optional -2 ounces dried mushrooms (cremini, rishi, morel; whatever you like)
-1/4 cup olive oil
-3 tblsps of fresh thyme or oregano or rosemary – chopped
-1 large yellow onion chopped
-3 cloves of garlic minced
-1 lb. of fresh mushrooms – like cremini, shiitake, oyster, etc. rins and coarsely sliced
(Stems an be left on most mushrooms. Store bought mushrooms I trim the stems)
-salt and pepper
-1/2 cup sherry or Madeira
-5 cups of chicken stock
-1/2 cup micro greens like broccoli to garnish or some fresh parsley

Soak the dried mushrooms in 3 cups of boiling water until soft. (5 – 10 minutes) when they are tender, remove mushrooms from the soaking liquid with a slotted spoon.
Set aside the liquid and chop the dried mushrooms.
Meanwhile, in a large dutch oven or stock pot heat olive oil, add herbs, garlic, onions, and sauté, stirring occasionally until soft.
Turn heat to medium high, and add the fresh mushrooms and soaked dried mushrooms. Sprinkle with salt and pepper, and cook until the mushrooms have begin to brown, about 30 minutes, stirring occasionally.
Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquid starts to bubble.
Add the stock and soaking liquid and bring to a boil.
Lower the heat to a simmer and cover. Cook approximately 20 minutes, stirring frequently.
Discard the herbs.
Spoon out a cup of mushrooms to use to top off each bowl.
Turn off heat and purée with an immersion blender or a hand held mixer (results may not be as creamy) to a desired consistency.
Taste and adjust the seasoning.
Garnish each bowl with a little micro greens or parsley.

If adding meatballs, place 2-3 cooked meatballs in each bowl, ladle soup over meatballs and garnish with greens.

Bon Appétit

*lamb meatball recipe will be posted next week.