This delicate mushroom broth is derived from a mixture of fresh and dried woodland mushrooms. It can be made days ahead and warmed and garnished just before serving. For a heartier soup, do not strain soup. Remove the woody stems of the thyme and discard. Process soup in blender or food processor until smooth. Stir in 1/2 cup (125 mL) cream and gently warm (don’t boil or it will split).
- 2 tbsp (25 mL) olive oil
- 1/2 cup (125 mL) minced shallots
- 1/4 cup (50 mL) diced celery
- 1 lb (500 g) cremini mushrooms, cleaned and sliced
- 8 sprigs fresh thyme
- 1 oz (30 g) dried porcini mushrooms, soaked in 1/2 cup (125 mL) boiling water for 20 minutes
- 12 cups (3 L) water
- 1 tbsp (15 mL) soy sauce
- Sautéed sliced shiitakes, chanterelles, or enoki mushrooms
Preparation time 30mins
Cooking time 90mins
1 In a large saucepan, heat oil over medium-high heat. Add shallots and celery, cook until softened, about 3 minutes. Add cremini mushrooms and thyme; cook until mushrooms are tender and golden, about 5 minutes. Add porcinis (with soaking liquid), water and soy sauce and bring to a boil. Lower heat and simmer for 1 to 11/2 hours, or until reduced to 8_cups (2 L).
2 Strain stock through a strainer, pressing on mushrooms to release all their liquid. Pour into saucepan and keep warm. Garnish with sautéed sliced shiitakes, chanterelles or enoki mushrooms, a sprinkle of chives and a splash of brandy.