Creamy Mushroom Soup
Ingredients: dried porcini mushrooms, room temperature water, fresh mushrooms (oyster, cremini, shiitake), large onion, garlic cloves · 60 min cook time · 350kcal · ~₩33,700
Ingredients
1ounce dried porcini mushrooms, 1.5cups room temperature water, 1pound fresh mushrooms (oyster, cremini, shiitake), 1개 large onion, 8개 garlic cloves, 2개 fresh thyme sprigs, 1개 large rosemary sprig, 2개 dried bay leaves, 1piece kitchen twine, 1tablespoon olive oil, 1pinch salt, 2tablespoons vegan butter, 1pinch pepper, 0.5cup dry white wine (sauvignon blanc), 3cups store bought vegetable broth, 0.5cup raw cashews, 1tablespoon tamari or soy sauce, 1tablespoon white miso, 1bunch fresh parsley, 1loaf crusty bread
Instructions
1. Soak 1 ounce of dried porcini mushrooms in 1.5 cups of room temperature water for 30 minutes. Use a smaller bowl to submerge them if they float.
2. Prepare 1 pound of fresh mushrooms (oyster, cremini, shiitake). For oyster mushrooms, remove the tough white stem and tear them apart. Slice brown button and shiitake mushrooms.
3. Finely chop 1 large onion and mince 8 cloves of garlic.
4. Make a bouquet garni by tying 2 sprigs of fresh thyme, 1 large sprig of rosemary, and 2 dried bay leaves with kitchen twine.
5. Drain the rehydrated porcini mushrooms, reserving the liquid (homemade mushroom stock). Roughly chop the rehydrated mushrooms.
6. Heat a large soup pot or Dutch oven over medium-high heat. Add about 1 tablespoon of olive oil.
7. Add the chopped onions and a pinch of salt to the pot. Cook until softened.
8. Add the minced garlic and cook for 1-2 minutes until fragrant.
9. Stir in 2 tablespoons of vegan butter until melted.
10. Add the fresh and rehydrated chopped mushrooms to the pot. Season with salt and pepper. Cook until the mushrooms soften and cook down.
11. Pour in 1/2 cup of dry white wine. Cook until the alcohol has cooked off (no longer smells strongly of wine).
12. Add 3 cups of store-bought vegetable broth and the reserved homemade mushroom stock (avoiding the last tablespoon of sediment).
13. Tuck the bouquet garni into the soup. Bring the soup to a boil, then reduce heat, cover, and simmer for 15 minutes.
14. Scoop out about 2.5 cups of the soup (making sure to get some mushrooms, but not the bouquet garni) into a blender.
15. Add 1/2 cup of raw cashews, 1 tablespoon of tamari or soy sauce, and 1 tablespoon of white miso to the blender. Blend until smooth and creamy.
16. Pour the blended mixture back into the soup pot. Simmer for another 5-10 minutes to allow flavors to meld and the soup to thicken further.
17. Remove the bouquet garni. Taste and adjust seasoning if needed. Optionally, add 1/4 teaspoon of Dijon mustard for brightness.
18. Serve the soup in a bowl, garnished with chopped fresh parsley and a drizzle of olive oil. Serve with crusty bread for dipping.
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