There is nothing like cream of mushroom soup. Mushrooms may be a short term craze as of late and they are worth the cravings as they are an excellent source of iron, selenium, potassium, phosphorus, riboflavin, copper, and zinc. This soup is divine. It is another Jamie Oliver recipe. His straight forward and rustic approach to cooking is awesome . This soup has been ‘very slightly’ modified with the addition of white wine and rosemary. The soup has a great blend of earthy mushrooms, fresh herbs, white wine, and lemon. If you are craving a warm bowl of a classic mushroom soup, this is the recipe.
For a vegetarian version, use vegetable stock rather than chicken. * Also, if marscapone or creme fraiche are not available, sour cream can be substituted.
1 c dried porcini
2 tbs extra virgin olive oil
1.5 lbs mixed fresh wild mushrooms (chanterelle, shiitake, oyster), cleaned and sliced
2 cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
1 tbs of butter
¼ c fresh thyme, leaves picked
2 tbs fresh rosemary, chopped
1 tsp red chili flakes (optional)
sea salt and freshly ground black pepper
1 qt chicken or vegetable stock, preferably organic
1 c dry white wine
handful of fresh flat-leaf parsley, leaves picked and roughly chopped
2 tablespoons mascarpone cheese or crème fraiche*
1 lemon, juice and zest
optional: truffle oil
Place the dried mushrooms in a bowl and add boiling water just to cover. Set aside to soak.
Heat a large 4 quart saucepan or dutch oven over medium high heat. Once nice and warm, reduce to medium, add a tablespoon or 2 of olive oil and toss in the fresh mushrooms. Stir and sauté for a minute, then add the garlic, onion, butter, thyme, rosemary, and red chili flakes (optional). Season with sea salt and freshly ground pepper. The moisture from the mushrooms and onions will start cooking out after a couple of minutes. At this time remove the porcini mushrooms from their soaking liquid and roughly chop about half of them, keeping the other half whole. Add these to the pan. Strain the soaking liquid to remove any grit and add the strained liquid to the pan as well. Continue to saute the mushroom mixture over medium heat for another 20 minutes until the moisture has reduced or has almost disappeared.
Season to taste, and add your stock and wine. Bring to the boil and lower to a simmer for around 20 minutes. At this time, remove about half the soup from the pan and purée it in a blender, then pour it back in. If a creamier soup is still desired, puree more of the mushroom mixture in the pan. Add the parsley and mascarpone or crème fraiche. Stir until the cheese/crème is fully blended.
Here is the trick that really gives the soup its finale: Mix together a pinch of salt and pepper with the zest of one lemon, juice of the lemon, and parsley, then spoon a little of this into the middle of the soup, or just on top just as you are serving the soup. stir it in just to combine before eating. The lemon enhances the earthy flavors and is a perfect touch. For those who like truffle oil, a drizzle of the oil on top will bring this dish to a whole new level. I highly recommend. Fresh bread or crostini is a great accompaniment.
Recipe adapted from: Jamie Oliver (the real mushroom soup)