Wild Mushroom Soup
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- Yield Serves 4
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Ingredients
For the broth
- Reserved mushroom stems
- 2 medium carrots, halved crosswise
- 1 bay leaf
- 5 peppercorns
- 4 sprigs of fresh thyme
For the soup
- 1 pound assorted wild mushrooms (oysters, shiitakes, chanterelles, horn of plenty, porcini), cleaned and trimmed, stem ends reserved
- 1 red onion, 1/2 peeled and very thinly sliced, 1/2 coarsely chopped
- Kosher salt and freshly ground black pepper
Directions
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Combine the broth ingredients with 2 quarts of cold water and bring to a boil. Reduce the heat to low and simmer 20 to 30 minutes. Meanwhile, slice the mushrooms into 1/4-inch strips.
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Strain the broth. Add the onion to the broth and cook over low heat 3 to 5 minutes. Add the mushrooms and cook until they are tender, about 35 minutes.
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Season to taste with salt and pepper. Ladle into shallow soup bowls and garnish with the thyme.
try adding some beef bullion granules and/or some spike which is a combination of spices and is great in/on pretty much anything. not sure where u are, but here in the okc metro area it's very hard to find and have to go to health food stores to buy it but it's worth it. i use the no salt one. try the bullion and good luck!!!
I could not make this broth taste like anything except water, and I used plenty of mushroom stems, and even a few whole mushrooms themselves. Any suggestions???