Double Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup dried mushrooms (shitakes if desired)2 cups boiling water3 tbsp Olive Oil 2 tsp butter (unsalted)1 large Onions cut into thin half slices12 ozs fresh whole mushrooms THICKLY sliced4 cup Chicken stock1 tbsp Parsley 2 tbsp Balsamic Vinegar Any spices or herbs desired to suit YOUR taste.
boil 2 cups water, then add dried mushrooms and water in a bowl and let stand at least 30 minutes.
Meanwhile, Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander then cut into thick slices. Heat 2 TBS olive oil plus 1 tsp butter in HEAVY SOUP POT big enough to hold all ingredients.
Saute onions about 5 minutes or until soft but not brown.
Add 1 more tsp butter if you think you need it. Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has been evaporated.
Add dried mushrooms, mushroom soaking water, chicken stock and parsley (dried or fresh). Bring to a very gentle simmer and cook uncovered for about an hour.
After an hour, when soup has been reduced by 1/4, taste for desired flavor and add herbs/spices as desired or cook a little bit longer until desired flavor is obtained.
When soup has a good mushroom flavor, puree by using an IMMERSION BLENDER or by pureeing small amounts at a time in a regular blender.
Serve HOT with a little bit of balsamic vinegar swirled over the top.
Serving Size: 1 cup is a serving, USE COMMON SENSE
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Meanwhile, Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander then cut into thick slices. Heat 2 TBS olive oil plus 1 tsp butter in HEAVY SOUP POT big enough to hold all ingredients.
Saute onions about 5 minutes or until soft but not brown.
Add 1 more tsp butter if you think you need it. Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has been evaporated.
Add dried mushrooms, mushroom soaking water, chicken stock and parsley (dried or fresh). Bring to a very gentle simmer and cook uncovered for about an hour.
After an hour, when soup has been reduced by 1/4, taste for desired flavor and add herbs/spices as desired or cook a little bit longer until desired flavor is obtained.
When soup has a good mushroom flavor, puree by using an IMMERSION BLENDER or by pureeing small amounts at a time in a regular blender.
Serve HOT with a little bit of balsamic vinegar swirled over the top.
Serving Size: 1 cup is a serving, USE COMMON SENSE
Number of Servings: 6
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 159.4
- Total Fat: 10.2 g
- Cholesterol: 8.5 mg
- Sodium: 234.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.3 g
- Protein: 60.6 g
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