Fresh and dried mushroom soup is the best soup combination you can ever make. Using some dried mushrooms along with the fresh ones makes it richly flavored.
You don’t need a can to get a great creamy mushroom soup! Fresh and dried mushrooms soup are very low in kilojoules, yet packed with meaty flavor, cooking mushrooms this way breaks down their fibrous cell walls, making some of their nutrients more available to the body.
- 1 cup dried mushrooms (any type of dried mushrooms you like the flavor of.)
- 2 cup boiling water
- 3 teaspoons olive oil (more or less, depending on your pan and whether you’re using the butter)
- 2 tsp. butter (optional, use a little more olive oil if you prefer)
- 1 large onion, finely chopped
- 12 oz. fresh mushroom, thickly sliced or halved
- 4 cups chicken stock (homemade chicken stock.)
- 1 tsp. dried parsley (or use 2 tsp. fresh parsley if you have it)
- cloves garlic, crushed
- 1 large tomato, finely chopped
- ½ teaspoon pepper
- salt and fresh ground black pepper to taste
- 2 teaspoons good quality balsamic vinegar, for drizzling over soup when you serve it
Preparation for Fresh and Dried Mushroom Soup
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 tsp. 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.
Sauté onions about five minutes, until they’re well softened but not browned. Add sliced fresh mushrooms and sauté 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), chicken stock and dried or fresh parsley.
Bring fresh and dried mushroom 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 gets a good mushroom flavor or reaches the richly flavored stage, puree by using an immersion blender to puree soup in the pot, or carefully remove hot soup into a food processor or regular blender to puree. (Be very careful if using food processor or blender; puree in batches so that you don’t overfill the containers).
Serve hot (reheat if needed after pureeing in food processor or blender). Drizzle a little good quality balsamic vinegar over each bowl of fresh and dried mushroom soup as you serve it.0