This is my take on a very easy to prepare, light and delicious mushroom soup. Different than the well know cream of mushroom, this is a lighter, fresher and in my opinion tastier soup. The main ingredient in this soup are the mushrooms. More and different kinds of mushrooms you use, more flavorful and tastier soup you will get. Here are some types of edible mushrooms I like to use. My top favorite for this soup are porcini, button, shiitake, cremains and Portobello.
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|Mushrooms.||4 cups or about 20 oz.|
|Potatoes.||2 medium size.|
|Fresh parsley.||3 springs.|
|Fresh dill.||3 stalks.|
|Salt and black pepper.||To taste.|
|Garlic and onion powder.||To taste.|
|Mushroom or vegetable broth.||2 cups.|
|White wine (pinot grigio or sauvignon blanc).||1/2 a cup.|
Instructions for preparing a mushroom soup:
Wash, clean and cut in small pieces all the mushrooms, onion, potatoes and celery.
In Stainless Steel 4-Quart Saucepan with Cover heat up 3 tbsp. of butter. Add all the vegetables and sweat them for about 5 min.
Add 1/2 a cup of white wine. Let the alcohol evaporate for a few minutes and pour about 6 cups of water and 2 cups of mushroom or vegetable broth. Also add all the spices to your personal taste (salt, black pepper, thyme, marjoram, garlic powder, onion powder, finely chopped fresh parsley and dill). Allow your mushroom soup to simmer until all the vegetables are cooked, about 15 minutes.
At this point the mushroom soup is ready and you can enjoy it hot with a touch of vinegar or lemon. I personally like to put some more thickness and richness to this soup, so I finish with liaison.
To incorporating liaison into your soup
leave it to cool down for about 10 min. In separate small bawl put yolk from 1 egg and add 2-3 tablespoons of homemade yogurt. Now slowly add some of your hot soup to your yogurt, yolk mix until the temperature of your mixture is close to that of your soup, whisking constantly. That’s called to temper the eggs. Now pour the mixture back in the soup to add richness and thickness.