“Yum!” is what I wrote in my notes when I made this wild mushroom soup the first time.
This is one of my favorite recipes from Peter Berley, one of my favorite guest chef instructors at the Natural Gourmet Institute in New York, NY.
Serves: 6
Prep time: 10 minutes
Cook time: 1 hour, 15 minutes
Ingredients
- 1oz dried porcini mushrooms
- 2 tablespoons extra-virgin olive oil
- 1-1/2lb mixed mushrooms (trimmed and thinly sliced)
- 1 medium onion (thinly sliced)
- 3 cloves garlic (peeled and left whole)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh sage (finely chopped)
- 3 cups roasted mushroom stock (see recipe)
- 1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
- 1 tablespoon dry red wine (or to taste)
- sea salt (to taste)
- freshly ground black pepper (to taste)
- 1 tablespoon fresh parsley or chives (minced)
Directions
Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.
Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.
Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.
See Also
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