Mushroom Soup with Spring Garnish
Cook time: Approximately 48-60 minutes
- 1 lb mixed mushrooms such as blue oyster, Italian oyster, elm oyster, lions mane and chestnut
- 2 cups chopped spring onion
- 3 stalks green garlic, minced (or 6 cloves dried, mature garlic)
- ¼ tsp red pepper flakes
- ½ cup dry white wine
- 4 cups mushroom stock
- parmesan rind (optional)
- 4 tbs unsalted butter
- ¾ cup heavy cream
- juice from ½ lemon
- olive oil
- kosher salt
- black pepper
- Maldon salt for garnish
- garnishes: a small, minced mix of all green spring things such as garlic scapes, raw asparagus, dill, cilantro, pea shoots
Preheat the oven to 400°. Remove any hard, wooden stems from the mushrooms and then use your hands or a large knife to tear/chop the mushroom caps into small pieces (reserve/freeze stems for later use in making broth).
Transfer a half cup or so of larger torn mushroom pieces to a small sheet pan. Drizzle with olive oil and season with kosher salt and black pepper.
Roast in the oven for 10-15 minutes, tossing midway, until the mushrooms are deeply browned and have shrunken up a bit, taking on a crunchy texture. Remove from the oven and set aside until soup is ready for garnish.
Place a large pot on the stove over medium-low heat. Add the butter and, once melted, add the onion, garlic, and red pepper flakes. Saute until soft and translucent, stirring often to ensure the garlic does not burn, 5-7 minutes. Add the mushrooms and cook over medium-low heat until any water from the mushrooms has been released and cooked down, stirring occasionally, for 15-20 minutes.
Add the white wine to the pot and bring to a simmer, reducing for 3 minutes before pouring in the stock and tossing in the parmesan rind. Sprinkle in 1 teaspoon of salt and continue to simmer for an additional 15 minutes or so. Remove the pot from the heat.
Carefully transfer the soup to a blender, working in batches if necessary. Please note that, for safety reasons, it is very important that the feed tube on the lid of the blender is left open, allowing steam to escape during the blending process.
Once the soup is pureed to your liking, transfer it back to the pot along with the cream and lemon juice. Stir and taste, adding additional salt and pepper if preferred. Return to the stove and keep warm over low heat until ready to serve.
Divide soup into bowls and garnish with minced herbs and veggies, roasted mushrooms, sprinkle of Maldon salt, a drizzle of olive oil and spritz of lemon juice before serving.
From Season 4, Episode 2