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Patterns
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Many Mushroom Soup
This flavorful soup is incredibly quick and easy to make. Serves
six as a first course or four as a main course. Serve with crusty
fresh bread.
1/2 oz. dried porcini mushrooms
1 cup warm water
2 Tbs. butter
1 medium red onion
1 clove garlic, minced
10 oz. mixed fresh mushrooms (portabella, crimini, oyster, etc.)
1 Tbs. fresh thyme (or 1 1/2 tsp. dried)
3 cups vegetable broth
1/2 cup dry non-oakey white wine (Sauvignon Blanc or Verdellho is
best)
1 Tbs. freshly-ground black pepper
2/3 cup milk
- Soak dried porcinis in warm water for 20-30 minutes, then seive
water and keep. Rince porcinis, then dice.
- In large saucepan, cook onions and garlic in butter over low
heat for five minutes.
- Add fresh mushrooms and cook for an additional three minutes.
- Add retained soaking water, thyme, broth, wine, and pepper and
bring to a boil.
- Reduce heat and simmer uncovered for 35 minutes.
- Turn off heat and puree 2/3 of the soup and return to saucepan.
- Add milk and stir, then gently heat through.
Note: for a richer flavor, use half & half instead of milk.
To make a sauce for polenta, rice, or red meat, reduce broth to
1 cup, then continue recipe as directed.
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