Mushroom Soup

By PineyCook

Ingredients

• 20 g (2/3 ounce) Dried Porcini Mushrooms
• 2 Cups Boiling Water
• 600 g (~3 cups) Mixed Fresh Mushrooms, (Cremini, shitake, chanterelle or button mushroom) cleaned and sliced
• 2 Cloves Garlic, peeled and chopped
• 1 White Onion, peeled and diced
• 3 (about 330 g) Yellow Wax Potatoes, peeled and finely diced
• Fresh Thyme (small handful)
• Fresh Italian Flat Leaf Parsley (small handful)
• 2 Tbsp Unsalted Butter
• 2 Tbsp Olive Oil
• 2 1/2 Cups Chicken or Vegetable Stock
• Sea Salt
• Freshly Ground Black Pepper

Details

Servings 1
Adapted from seasaltwithfood.com

Preparation

Step 1

Soak dried mushrooms with 2 cups of boiling water for about 15 minutes. Pick out the soaked mushrooms, and reserved the liquid.

Heat the olive oil and butter in a large pot; add garlic and onions with a pinch of salt. Cook the mixture until soft and translucent but not brown in color. Then turn the heat on high and toss in all the mushrooms, thyme, and parsley. Cook for a minute or 2, season with some salt and pepper. Mix in the finely diced potatoes, reserved liquid, and chicken or vegetable stock. 

Bring it to the boil and simmer for about 20 to 25 minutes. Allow the soup to cool slightly before you puree it with a handheld blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.