Sunday, 13 November 2011

Will Run For Mushroom Soup

As a child I loved Campbell's condensed mushroom soup.  It was an especially good day if your pork chops were baked in the oven with mushroom soup as opposed to the usual salt & pepper in the cast iron frying pan.  Things have changed a little since then.  Now, I don't eat anything with a face or a mother even if it is slathered with mushroom soup.

Mixed Mushroom Soup
(serves 4-6)


2 Tbsp olive oil
1 tsp fresh thyme
1/2 tsp chopped fresh rosemary
2 portabella mushrooms thinly sliced soaked in 5 cups of warm water (reserve water for soup)
2 cups of crimini mushrooms thinly sliced
0.5 ounces of dried mixed mushrooms (I used a prepackaged mix of porcini, chanterelle, shiitake, portabella & oyster)
2 cooking onions chopped
3 cloves of local garlic roughly chopped
1/6-1/4 C of Bragg liquid soy seasoning (don't substitute soy sauce)
1/4 tsp chipotle chili pepper powder

Place dried mushrooms in 5 cups of warm water.  Allow to sit for 20-30 minutes.  Drain, reserving liquid.

Heat 2 Tbsp of olive oil in a large skillet over medium heat.  Add fresh rosemary and thyme.  Heat until herbs are fragrant (1-2 minutes).  Add two chopped cooking onions.  Cook until onions are lightly golden.  Add thinly sliced crimini and portabella mushrooms and cook for 5-10 minutes or until mushrooms are soft.  Add dried mushrooms.

Add 3 Tbsp unbleached flour and stir for approximately 1 minute.  Stir in 1/4 C of Bragg (or less depending on the level of saltiness you prefer), water and chipotle chilli pepper powder.  Reduce heat and simmer for 10-15 minutes until soup has thickened.  You can either  serve with a sprig of fresh rosemary and thyme or blend with an immersion blender until desired consistency is reached.

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