Sharing with you, my favorite, warm, meaty without meat, no-fuss, creamy, and healthy bowl of mushroom soup. With a portabella & alba mushrooms this soup is comforting, healthy, and packed with flavor.
One of my favorite way to add a healthy dose of wild mushrooms in our diet . I have used portabella & alba mushrooms for this soup, you can use any combination you prefer. Sometimes, I add dried morels (or fresh if I can find some).
1tbsp of pine nuts 2 tbsps olive oil
1 medium onion, medium dice (~ 1 1/2 cups)
4 cloves garlic, minced
3/4 lb. fresh mushrooms, wiped clean, trimmed, and thinly sliced (~ 4 1/2 cups) – I used portabella & alba mushrooms
1/2 oz. bag of dried porcini mushrooms, rehydrated in 1-2 cups boiling water (reserve the liquid, but leave any sandy dregs behind) – this is optional, but I did it
2 tbsps plus 1 tsp fresh herbs 1/2 tsp salt to taste
1/2 tsp ground black pepper to taste
4 cups chicken or vegetable broth
1 tbsp soy sauce
In a large pot heat the olive oil over medium-high. Sauté the onions until they are browned, about 4 minutes. Add the garlic and stir about for a minute. Then add the mushrooms, 2 tablespoons of thyme, salt, pepper, and cook until the mushrooms begin to wilt (in a couple of minutes). Pour in the broth and the porcini liquid making sure to scrape up any fond that has formed on the bottom of the pan (the good browned bits). Bring to a boil over high heat and then reduce to a simmer. Cook for about 7 to 10 minutes until the mushrooms are tender. Remove the soup from the heat and let it cool slightly. Either using a food processor, a blender, or an immersion blender, purée about half of the soup. Return the purée to the pot and stir into The soy sauce. Season with more salt and pepper to taste. Reheat as needed. Garnish with fresh herbs and pine nuts that have been browned . Serves six. enjoy ,