Creamy Porcini Mushroom Soup
Ingredients: dried porcini mushrooms, chicken stock, celery, parsley, olive oil · 60 min cook time · 280kcal · $26.50
Ingredients
3ounces dried porcini mushrooms, 4cups chicken stock, 3pounds celery, 1bunch parsley, 0.75cups olive oil, 1whole onion, 3cloves garlic cloves, 3varieties fresh mushrooms (maitake, oyster, shiitake), 0.5cups sherry, 1tablespoon fresh thyme, 1teaspoon soy sauce, 2slices white bread
Instructions
1. Reconstitute dried porcini mushrooms in boiling homemade chicken stock and let steep for 30 minutes.
2. Chop celery, parsley, onion, and garlic cloves.
3. Chop a mix of fresh mushrooms into half-inch pieces and sauté in olive oil until soft and moisture is expelled, then set aside.
4. Sauté garlic, then add celery and onion, cooking until soft. Deglaze with sherry, add thyme, soaked porcini mushrooms with their liquid, and soy sauce. Simmer for 30 minutes.
5. Blend the soup mixture with decrusted white bread until mostly smooth, slowly adding olive oil, salt, and pepper.
6. Serve the soup base over a pile of wild mushrooms, drizzled with olive oil, lemon zest, fresh parsley, and crème fraîche.
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