Vegetarian Gluten Free Wild Mushroom Soup
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4 servings
- 1 oz dried porcini mushrooms
- 2 cups boiling water
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 lb mixed fresh wild mushrooms (cremini, shiitake, oyster, or a combination), sliced
- 1 tsp fresh thyme leaves
- Ā½ cup dry sherry or dry white wine
- 4 cups chicken broth or vegetable broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 tbsp cornstarch
- 3 tbsp cold water
- Ā½ cup heavy cream
- 1 tsp tamari
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the dried porcini mushrooms in a medium heatproof bowl and pour the boiling water over them. Let steep for 15 minutes, until the mushrooms are fully softened. Lift the mushrooms out with a slotted spoon, squeeze gently, and roughly chop them. Pour the soaking liquid through a fine-mesh strainer or coffee filter into a measuring cup, leaving any grit behind; set both the mushrooms and the strained liquid aside separately.
- 2
Melt the butter with the olive oil in a large pot or Dutch oven over medium heat until the butter is foamy and just subsided. Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
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