Easy Mushroom Soup
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This soup comes together quickly and has great creamy mushroom flavor without any cream. As you may have read in our diet blog, mushrooms are the the only produce with vitamin D and they contain a type of fiber which is beneficial for blood sugar and cholesterol management. And, they are low in calories too! This recipe comes from Mark Bittman.
MAKES: 4 Servings
PREP/COOK TIME: 30 minutes
INGREDIENTS
3 ounces dried mushrooms (like cremini, morel; whatever you like)
2 Tablespoon extra virgin olive oil
1 sprig fresh thyme
1 large yellow onion or 3 or 4 shallots, chopped
3 cloves minced garlic (or more to taste)
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
⅓ cup sherry or Madeira
5 cups Magic Mineral or Magic Chicken Stock, mushroom-soaking liquid or a combination
Chopped fresh parsley leaves for garnish
DIRECTIONS
Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
Meanwhile, put the olive oil in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they’re ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Taste and adjust the seasoning; garnish with parsley and serve.
Will last a week in the refrigerator.
