Three Mushroom Soup

By seanachi

I pulled out the dried porcini mushrooms that I reserve for special occasions and the half pound of crimini mushrooms that HAD to be cooked tonight before they descended into sketchy territory. And once I got to digging, I found some dried shitakes as well. Somewhere or other last week I saw a recipe for homemade mushroom soup, and I used that as the inspiration for dinner tonight.

Ingredients

• 1 * 1 medium onion, diced
• 2 * 2 tsps minced garlic
• 1/2 * 1/2 oz. dried porcini mushrooms, broken into small pieces
• 1 * 1 oz dried shitake mushrooms, broken into small pieces
• 8 * 8 oz crimini mushrooms, minced
• 2 * 2 tbsp flour
• 4 * 4 tbsp Smart Balance Omega light (or butter if you aren’t watching your calories)
• 1 * 1 cup white wine (I used pinot grigio)
• 1 * 1 cup Fat Free Half and Half
• * salt
• * pepper

Details

Servings 4
Adapted from potsandplots.wordpress.com

Preparation

Step 1

1. Place the dried porcini mushrooms into a large measuring cup and cover with 2 cups of HOT water. Allow to steep at least 20 minutes. Same treatment in a different measuring cup for the shitakes.
2. Meanwhile, mince the garlic, dice the onion, and pull out all the rest of your ingredients.
3. After they’re done steeping, fish out the reconstituted mushrooms and reserve the liquid (which should be dark brown now)
4. Melt the buttery stuff and add in the onions, garlic, and all mushrooms. Sweat them until the onion is translucent.
5. Stir in the flour and cook for approximately 2-3 minutes to remove the raw flour taste.
6. Pour in the mushroom juice and wine and simmer for approximately 10-15 minutes.
7. Remove from heat, add half and half or cream and use an immersion blender to puree the soup.
8. Add salt and pepper to taste.

I wish I’d had some creme fresh to garnish this with because it would be beautiful and tasty, but this was just fine as is. We added some chives, which provided a nice subtle extra zing.