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.
7 comments:
I love this post because I too love mushrooms and you've inspired me to delve into the world of dried mushrooms! This soup is mouthwatering! I usually have a paper sack of fresh shrooms in the fridge but when I'm out it would be wonderful if I could reach into the pantry to find a bag of dried. I especially love that you found a source at the farmers markets...I wonder if they sell anywhere else than Pike Place? I shall look for them.
Sorry I've been absent...not intentional but just life right now. I love your blog and follow when I can. Do you celebrate Christmas? Merry Christmas to you if you do or perhaps Happy Hanukah?
Thanks so much Joan--a mushroom lover like me. I have seen dried mushrooms at PCC and Whole Foods. Maybe Trader Joes has them as well, though these places may not have Porcini, a wild mix works too. We celebrate Christmas at our house. Merry Christmas to you too!
I love mushrooms too, although I don't tend to get beyond the common varieties. I love the sound of that mushroom broth - I bet that would give the soup an amazing flavor. Thanks for sharing this with Sunday Night Soup Night!
Debbie, I nearly missed posting due to holiday travel! The broth is pretty amazing; I might liken it to a beef stock since it's so hearty. It would work well with a noodle soup, too. I'm thinkin' a "No Turkey" Noodle Soup right after Christmas. Thanks for stopping by.
"No Turkey" noodle soup sounds good to me, I'll be looking out for it! I just tweeted your mushroom soup as one of my favorites from Sunday Night Soup Night! Thanks for linking up and hope to see you again soon :)
Wonderful post Debra! I have a pound of shiitake mushrooms starring at me from adventure at the Portland Farmers Market yesterday and am thus looking for inspiration. I'm intrigued by the color of your mushroom soup. Very pretty! ...Susan
Thanks so much for visiting Susan. I can't get enough mushrooms this tme of year.
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