Mushroom Lovers’ Soup

Name: Mushroom Lovers’ Soup
Yield: 4 - 6
Ingredients: 1 oz. dried porcini mushrooms; 6 c. boiling water; 1 tbsp. mushroom bouillon base (we used Better Than Bouillon); 5 tbsp. olive oil, divided, plus more for drizzling; 1 large yellow onion, chopped; 3 cloves garlic, chopped; 2 tsp. thyme leaves, roughly chopped; 1 lb. cremini mushrooms, trimmed and sliced; Kosher salt and pepper; 1/3 c. dry white wine; 1 lb. mixed mushrooms (we used shiitake, oyster, and beech), sliced or torn into small pieces; 1 tsp. soy sauce; 1/4 c. flat-leaf parsley leaves, roughly chopped

It’s a vegan delight.

By Tina MartinezPublished: Aug 22, 2024

1 Rating

mike garten

Yields:

4 - 6

Cal/Serv:

269

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For the fungi fans among us, this umami-packed soup features ‘shrooms three ways: dried (and rehydrated with mushroom bouillon), pureed into the broth, and roasted as a crispy topping. The result is so deeply savory, you won’t believe it’s vegan!

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Ingredients

1 oz.
dried porcini mushrooms
6 cups
boiling water
1 Tbsp.
mushroom bouillon base (we used Better Than Bouillon)
5 Tbsp.
olive oil, divided, plus more for drizzling
1
large yellow onion, chopped
3
cloves garlic, chopped
2 tsp.
thyme leaves, roughly chopped
1 lb.
cremini mushrooms, trimmed and sliced
Kosher salt and pepper
1/3 cup
dry white wine
1 lb.
mixed mushrooms (we used shiitake, oyster, and beech), sliced or torn into small pieces
1 tsp.
soy sauce
1/4 cup
flat-leaf parsley leaves, roughly chopped

Directions

1. Step 1Heat oven to 450°F. Place porcini in 8-cup heatproof measuring cup. Add boiling water and bouillon base and whisk to dissolve. Let soak 10 min. Using slotted spoon, remove porcini, reserving liquid, and chop.
2. Step 2Meanwhile, heat 2 tablespoons oil in large Dutch oven on medium. Add onion, garlic, and thyme; cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Add cremini mushrooms and cook, covered, stirring occasionally, until they release their liquid, 4 to 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, uncovered, stirring occasionally, until liquid is evaporated and mushrooms begin to brown, 8 to 10 minutes more.
3. Step 3Add wine and cook, stirring, until evaporated, 1 minute. Add porcini mushrooms and pour in reserved liquid, leaving behind any grit. Bring to a boil, then gently simmer, covered, 15 minutes.
4. Step 4Meanwhile, on 2 rimmed baking sheets, toss mixed mushrooms with remaining 3 tablespoons oil. Roast, undisturbed, until crispy and golden, 13 to 15 minutes, rotating positions of pans halfway through. Season with 1/4 teaspoon salt.
5. Step 5In batches, transfer soup to blender and puree until smooth, then transfer back to pot. Off heat; whisk in soy sauce. Serve in bowls, topped with roasted mushrooms and parsley.

UP THE ANTE: For a creamy, decadent boost, whisk in 1/4 cup heavy cream along with the soy sauce.

NUTRITIONAL INFORMATION (per serving): About 269 calories, 17.5 g fat (2.5 g saturated), 0 mg cholesterol, 972 mg
sodium, 23 g carbohydrate, 7 g fiber, 5.5 g sugar (0.5 g added sugar), 9 g protein

Did you make this recipe? Comment below!