Dried Mushroom Soup
Savor the rich, earthy flavors of this Dried Mushroom Soup, a comforting dish that highlights the natural umami of rehydrated mushrooms like porcini or shiitake. Perfect for cool evenings, this creamy yet light soup starts with a flavorful base of sautéed onions, garlic, and fresh thyme, thickened with a touch of flour before being infused with the nutty soaking liquid of dried mushrooms and your choice of vegetable or chicken stock. Optional heavy cream adds a velvety finish, while a sprinkle of fresh parsley provides the perfect pop of color and freshness. Ready in under an hour, this elegant soup is a versatile choice for a first course or a light, satisfying meal. Whether you're seeking a vegetarian option or a rustic addition to your weeknight menu, this dried mushroom soup is sure to impress.
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Recipe Information
Ingredients
- 1 cup Dried mushrooms (porcini, shiitake, or mixed)
- 4 cups Hot water
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 2 units Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 tablespoons All-purpose flour
- 4 cups Vegetable or chicken stock
- 0.5 cup Heavy cream (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Place the dried mushrooms in a medium bowl and pour 4 cups of hot water over them. Let them soak for 20 minutes, or until softened.
Once the mushrooms are rehydrated, remove them from the water with a slotted spoon, reserving the soaking liquid. Chop the mushrooms into bite-sized pieces and set aside. Strain the soaking liquid through a fine mesh sieve or cheesecloth to remove any grit, and set aside.
In a large pot, heat butter and olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and thyme, and cook for another minute until fragrant.
Sprinkle the flour over the sautéed mixture and stir well to combine. Cook for 1-2 minutes while stirring to remove the raw flour taste.
Slowly add the reserved mushroom soaking liquid, stirring constantly to avoid lumps. Then, add the vegetable or chicken stock and the rehydrated mushrooms. Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
If desired, stir in the heavy cream for a richer consistency. Season the soup with salt and pepper to taste.
Ladle the soup into bowls, garnish with chopped parsley, and serve hot.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.4 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 1200 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
