Double Mushroom Soup Inspired By Anthony Bourdain
by tedang11
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INGREDIENTS
- 1 cup dried mushrooms ; (I used dried shitakes, but use any type of mushrooms you like the flavor of.)
- 2 cups boiling water
- 3 tablespoons olive oil ; (more or less, depending on your pan and whether you're using the butter)
- 2 teaspoons butter ; (optional, use a little more olive oil if you prefer)
- 12 oz. fresh mushroom ; thickly sliced (I used regular white mushrooms but I think I might use brown Crimini mushrooms next time.)
- 4 cups chicken stock ; (I used my homemade chicken stock.)
- 1 teaspoon dried parsley ; (or use 2 tsp. fresh parsley if you have it) salt and fresh ground black pepper to taste (I didn't use much salt.)
- 2 tablespoons good quality balsamic vinegar ; for drizzling over soup when you serve it
INSTRUCTIONS
Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients.
Peel onion and cut in half lengthwise, then cut each half into thin slices. Wash mushrooms, drain in colander, and then cut into thick slices. Heat 2 T olive oil (plus 1 tsp. butter if you're using it) in the bottom of a heavy soup pot big enough to hold all the soup. Saute onions about about five minutes, until they're well softened but not browned. Add 1 more T olive oil if you think you need it (plus 1 tsp. more butter if you're using it). Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.
Add dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)
Serve hot (reheat if needed after pureeing in food processor or blender). Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (566g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 218 | ||
| Calories from Fat: 92 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.2g | 14 % | |
| Saturated Fat 3.1g | 16 % | |
| Monounsaturated Fat 5.1g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 19.5mg | 6 % | |
| Sodium 704.3mg | 24 % | |
| Potassium 606.8mg | 16 % | |
| Total Carbohydrate 17.9g | 5 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 17.7g | ||
| Protein 12.7g | 18 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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