Tuesday May 4th, 2010
Paleo Double Mushroom Soup
I think Catlyn first introduced me to this recipe (thanks cat!) and it’s absolutely amazing. It also freezes well.
You can find the original recipe here.
Ingredients
- 1 cup dried mushrooms (I used dried shitakes, but use any type of mushrooms you like the flavor of.)
- 2 cup boiling water
- 3-4 tsp. bacon fat (can sub with olive oil)
- 1 large onion, cut into thin half-slices
- 12 oz. fresh mushroom, thickly sliced (I used brown Crimini mushrooms)
- 4 cups chicken stock
- 1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it)
- salt and fresh ground black pepper to taste
- 2-3 tbs sherry (to taste)
- 2 T good quality balsamic vinegar, for drizzling over soup when you serve it
Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients.
Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander, and then cut into thick slices. Heat bacon fat in the bottom of a heavy soup pot big enough to hold all the soup. Saute onions about about five minutes, until they’re well softened but not browned. Add 1 more bacon fat if you think you need it (plus 1 tsp. more butter if you’re using it). Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.
Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn’t seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don’t overfill the container… I had some major accidents with this and trust me… the stuff does stain)
Serve hot (reheat if needed after pureeing in food processor or blender). Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.
Add Comment Posted by Samantha
