Winter Mushroom Soup with Hazelnut-Lemon Gremolata
1 pound cremini mushrooms, rinsed and sliced
1 pound wild mushrooms like hedgehogs, sliced
1 cup diced shallots
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
1 to 2 tablespoons chopped hot peppers (Mama Lil’s)
2 tablespoons tomato paste
1 cup coconut milk
2 celery ribs, finely chopped
1 medium carrot, finely chopped
1 small garnet yam or sweet potato, diced
5-6 cups mushroom broth (see below)
1. Dry-fry mushrooms in a heavy soup pot over medium heat until mushrooms lose their juices. Remove from pan and set aside.
2. Add shallots and oil to pan. Stir and cook until shallots soften, add garlic and hot peppers. After a few minutes, stir in tomato paste and continue to cook for a few more minutes.
3. Blend in coconut milk, celery, carrot, sweet potato and 5 cups mushroom broth. Simmer for 30 minutes or until vegetables are soft. Remove 1 cup of the soup and puree.
4. Return to pot. Stir in mushrooms Season with salt.
5. Garnish with gremolata (see below).
Hazelnut and Mustard Greens Gremolata
2 to 3 tablespoons extra-virgin olive oil
1/2 cup minced mustard greens or kale
1/4 cup finely chopped hazelnuts
1 garlic clove, pressed
2 teaspoons finely chopped organic lemon zest
Mix olive oil, kale, hazelnuts, garlic and lemon zest in a small bowl. Top each serving of soup with it.
Mushroom Broth (adapted from Barbara Kafka’s Soup A Way of Life)
3/4 pound cremini mushrooms
1/2 ounce shiitake mushrooms
1/2 ounce dried porcini mushrooms
6 cups water
Chop fresh mushrooms to a smooth paste in a blender or food process. Scrape down the sides of the bowl.
Bring the mushrooms and water to a boil in a stock pot. Lower heat and simmer for 30 minutes.
Strain through a fine-mesh sieve, then through a damp cloth lined sieve. Use immediately or refrigerate for up to 3 days.