Double Mushroom Soup

I discovered this recipe quite a while ago on Kalyn’s Kitchen.  It was originally inspired by Anthony Bourdain’s Mushroom Soup recipe on Serious Eats.  I always use all Asian mushrooms in this recipe since there are so many wonderful mushrooms here.  This recipe is dairy free and you don’t really miss it at all – it is surprisingly creamy by itself.  If you don’t have a blender, I think it would taste just as good with everything cut up really small.  This can be vegetarian if you skip the butter (I always do) and use vegetable stock instead of chicken stock.

Double Mushroom Soup

Kalyn Denny of Kalyn’s Kitchen

1 cup dried shitake mushrooms
2 cup boiling water
3 tablespoons olive oil
2 tsp. butter (optional, I always skip this)
1 large onion, cut into thin half-slices
2 packages fresh Asian mushrooms, thickly sliced (
maitake, eringi, etc.)
4 cups chicken stock
salt and fresh ground black pepper to taste (I didn’t use much salt.)
2 tablespoons balsamic vinegar, for drizzling over soup when you serve it

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 tablespoons 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 tablespoon 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.

3 thoughts on “Double Mushroom Soup

  1. Pingback: Split Pea Soup | Cooking In Japan

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