A really good mushroom soup

As the name suggests, this is a fantastic soup. It is earthy and filled with the aromas of the forest; This is a soup for mushroom lovers.

The first step is to make the stock. This stock is the magic behind this soup, but if you cannot make the stock, any commercial (low-sodium) mushroom stock will work well. I, however, make the stock on one day and finish the soup on the next.

This is a hearty soup that highlights the nuances of various mushroom varieties. You can use basic white or cremini button mushrooms, but the more exotic varieties, such as oyster, fresh shiitake, and chanterelle, are luxurious and amazing. I generally use a mix, including some cremini, oyster, and shiitake mushrooms, and a few chanterelles if I'm planning to splurge.

I have tried several mushroom soups over the years, and this one stands out. Rich and luxurious, this soup lets your guests know that you are spoiling them. Deep, mushroom, and earthy flavours dominate, and the pan-sautéed balsamic mushrooms add that touch of luxury. As an additional variation, you can drizzle a few drops of truffle oil instead of the mushrooms. This soup pairs beautifully with a fruity California pinot noir.

This is a wonderful cookbook that specialises in soups for all seasons. Deborah Madison is one of the first chefs to start the farm-to-table movement in the Bay Area, and her recipes reflect her expertise with vegetables and fresh produce. I have a number of her wonderful cookbooks, each one a masterpiece. This book made me fall in love with soups and taught me how to make a great one.

For more wonderful soup recipes from this cookbook, click here. 

Ingredients:

For the soup:

2-3 tablespoons butter

1/2 cup sliced shallots

2 tablespoons parsley

1 lb mushrooms (see introduction for mushroom types), sliced

1 teaspoon pepper

Salt, to taste

1 garlic clove, chopped

1 slice white bread, or 1 cup breadcrumbs

3 cups mushroom broth (See recipe below) or chicken stock

1/2 cup milk or cream

Parsley, minced for garnish

For the broth:

1 tablespoon butter

1 onion, thinly sliced

2 carrots, sliced

2 garlic cloves, sliced

2 ribs of celery, thinly sliced

1 teaspoon dried thyme

1 bay leaf

A handful of parsley

1 tablespoon tomato paste

1/2 lb white or cremini mushrooms, sliced

1/2 cup dry white wine

Salt, to taste

1 teaspoon pepper

1/2 cup dried mushrooms, preferably porcini or shiitake, soaked in 2 cups of water overnight

6 cups of water

For the balsamic-glazed mushrooms:

2 tablespoons olive oil

3-4 mushrooms, about 2-3 slices per bowl

Salt, to taste

1-2 tablespoons balsamic vinegar

To make the broth:

Melt the butter in a wide stockpot and add the oil, vegetables, garlic, and herbs. Sauté on medium-high heat, stirring often, till the vegetables are well browned, about 15 minutes.

Add the pepper, salt, and tomato paste, and sauté for 1 minute, mixing the paste well. Add the fresh mushrooms and continue to sauté until the mushrooms release their liquid. Add the wine and scrape off any vegetables stuck to the bottom of the pan. Add the dried mushrooms and their soaking liquid, along with water, and bring to a boil. Simmer covered for 45 minutes.

Remove the lid from the pot and simmer for an additional 25 minutes to reduce the stock and concentrate the flavours.

Strain the stock through a fine-mesh sieve, pressing down on the vegetables to extract as much of the stock as possible.

Use immediately or store in the fridge for about a week, or freeze.

To make the soup:

Heat the butter in a large stockpot until foamy. Add the shallots and parsley and sauté for 2-3 minutes till soft and translucent. Do not let the shallots colour. Add the mushrooms, pepper, and salt, and continue to sauté until the juices are released, about 4-5 minutes more.

Add the garlic, bread and broth. Simmer for 20 minutes.

Purée the soup with a hand blender or in a blender until smooth. You can also leave it a bit textured if you prefer.

Add the cream and stir in. Taste and adjust salt and pepper.

To make the balsamic-glazed mushrooms:

Heat the olive oil in a frying pan and add the mushrooms and a pinch of salt. Sauté on medium heat for about 2 minutes, and they should release their liquids. Allow the liquids to dry out, and then sauté the mushrooms for 1 minute, until they are well browned. Flip and sauté for another 45 seconds till the second side is browned.

Add the balsamic and mix well to coat the mushrooms. The balsamic will coat the mushrooms and dry out in about 1 minute. Please take the pan off the stove so the mushrooms do not burn, and set it aside.

To assemble:

Heat the soup well, do not boil, as the cream may split. Ladle into cups or bowls and top with 1-2 mushrooms and a sprinkling of parsley.