- Dried wild mushrooms: I've used various "blends" in the past, but for this soup there's one "must have" mushroom: chantarelles. I use a good handful of dried chanterelles. This year I added about the same amount of dried porcinis.
- I had about 6 oz fresh shitakes that I couldn't use in time so I had stuck them in the freezer. The texture of these mushrooms wouldn't be right, but for what I do with them they worked just fine. Normally I use dried ones. I pulled and ditched the tough stems.
- You can use bone broth as a base, or just water is fine. About 1 quart.
- One large stalk celery, chopped
- Handful of baby carrots, chopped.
- 1Tbs coarse chopped garlic (I use the toasted from a jar) .
- Stems (clean well!) from 2 pkgs baby portabellas. (Make stuffed mushrooms from the caps)
- 2c. light cream
- Soy sauce (I like Tamari or Shoyu)
- Thyme, Basil
- Put all veggies and fresh mushrooms in water/broth, bring to boil, turn heat to low and let simmer for an hour or so. Longer is fine. You pretty much wanna cook the heck out of the veggies.
- In separate bowl reconstitute dried mushrooms. Put in enough water to cover, add 1-2T soy sauce. Microwave for a couple of minutes. These will soften in an hour or so. Alternately pour boiling water over mushrooms and let sit overnight.
- Get out the stick blender! Blend all the veggies in broth and the dried mushrooms. Toss them all together. Strain through mesh strainer. Straining is a matter of taste/texture. Sometimes the dried mushrooms can be a bit fiberous no matter how long you soak them. The broth is not clear by this method, just smoother.
- Reserve about 1-2c. broth, return the rest to pot. I like my soup on the thicker side, but heavy cream is too rich for my blood. YMMV. Instead, I'll use a thickener in a small pot with the reserved broth. I used arrowroot. Guar gum works well too.
- Chop up several portabella mushrooms. I like porties because they are very "meaty". It's a matter of taste/texture/visual appeal ... when I'm going for pretty I scoop out the "gills" before washing and chopping. Sautee lightly in butter in a pan.
- Mix strained broth, about 2 cups light cream. About 2 t. each thyme and basil -- I use dried but not ground thyme, and basil. Add thickened broth (or use heavy cream instead). Toss in sauteed mushrooms, add soy sauce to taste. I don't salt this soup,I use soy instead. It brings out the mushroom flavor!
- I keep this hot on a warming plate till we're ready to eat. Stir every now and then to avoid skinning, but otherwise it melds nicely to let it warm for an hour or so.