This soup gets so much depth of flavour from the dried mushrooms and such a creamy texture from being pureed that its hard to believe.
No chicken stock or cream is involved. If you’d like to add a little texture, quickly sauté a few thin slices of the mushrooms in olive oil with some salt and pepper and float them in each bowl.
3 dried shiitake mushrooms
½ cup boiling water
2 tablespoons extra virgin olive oil
3 leeks, white and light green parts only, thoroughly washed and finely chopped
1 small onion, finely diced
2 garlic cloves, minced
1 teaspoon fresh thyme
Coarse sea salt
500gm crimini mushrooms, stems removed and caps roughly chopped
1 large portobello mushroom, stem removed and cap roughly chopped
4 cups Vegetable stock
Italian parsley for serving
Freshly ground pepper
The best mushroom soup ever ……Instructions..oops … sorry left the this off original post.
Place the shitakes in a small bowl or teacup with the boiling water and set aside for at least10 minutes.
Drain the mushrooms, being sure to reserve their soaking liquid.
Slice off and discard the stems and thinly slice the caps and set them aside.
Meanwhile, heat the olive oil in a large, heavy pot over medium-high heat.
Add the leeks, onion, garlic and thyme, along with 2 heavy pinches of salt, and cook stirring how and then, until softened but not browned 9 or 10 minutes.
Add the crimini and Portobello mushrooms and the reserved shitake mushrooms.
Stir to combine with the leek mixture and cook until the mushrooms begin to release their liquid, 5 to 6 minutes.
Add vegetable stock and the reserved mushroom soaking liquid ( avoid any grit that might be at the bottom ) to the post and turn up the heat.
Once the soup comes to a boil, lower the heat and simmer for 20 minutes to it all together.
Carefully puree in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Serve immediately with a bit of parsley for colour and a healthy grind of black pepper
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