October 2001 - Chunky Mushroom Soup
A tasty soup made from a collection of
magical mushrooms of your choice. Serves 5-
Vegetable Stock:
1 carrot, diced
1 onion, diced
2 celery stalks, diced
1 bay leaf
I teaspoon oregano leaves
4 black peppercorns, crushed
1-teaspoon rosemary needles
8 cups water
Method
Place all ingredients into a heavy-based pot and bring to the boil, reduce heat and simmer for 30 minutes covered. When cool, strain and set aside.
Mushroom Soup:
1 cup fresh
shitake mushrooms, roughly sliced
2 cups of white button mushrooms, roughly
sliced or mushrooms of your own choice
2 tablespoons extra-virgin olive oil or
unsalted butter
2 tablespoons plain flour
6 cups of vegetable stock
1 teaspoon sea salt
2 tablespoons of soy sauce
freshly ground black pepper
2 teaspoons of finely chopped parsley or
coriander
Method
Trim and wipe mushrooms, discarding woody stems, then chop mushrooms into bite size pieces and set aside. In a heavy-bases saucepan heat the butter and/or oil then add the flour and cook over a low heat, stirring continuously until toasted and fragrant. Add all the mushrooms, stirring well, then pour in the stock whisking until thoroughly blended and cook over a low heat for 10 minutes, with a sprinkling of sea salt.
When cooked, top with soy sauce and chopped parsley or coriander.
* For creamy soup, add ½ cup of pure cream and simmer for the last 5 minutes of cooking
Serving Suggestion:
Serve with warm
dinner rolls and a glass of Dulcinea Sauvignon Blanc