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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This soup uses both dried and fresh mushrooms and is finished with a drizzle of Balsamic vinegar. Ingredients:
1 cup dried mushroom, shitakes for example |
2 cups boiling water |
3 tablespoons olive oil |
2 teaspoons butter |
1 large onion, sliced thinly |
12 ounces fresh mushrooms, thickly sliced |
4 cups chicken stock |
1 teaspoon dried parsley |
salt |
pepper |
2 tablespoons balsamic vinegar |
Directions:
1. In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
2. Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.
3. Add the dried mushrooms, the soaking water, chicken stock, and parsley.
4. Bring the soup to a gentle simmer and cook uncovered for about one hour.
5. Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.
6. Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).
7. Drizzle with vinegar once in individual bowls.
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