creamy mushroom soup
it has been uncharacteristically cold in southern california. we have had not days, but weeks of rain. there is actual snow visible in the mountains. and the soup cravings continue.
we have another wave of rain coming this weekend and i find few things more comforting than a big bowl of creamy soup. and this creamy mushroom is luscious and packed full of flavor. mushrooms are jammed full of what they call “umami” or savoriness. even though the soup is mostly veggies and a bit of dairy, it will shock you at how “meaty” and satisfying a bowl can be.
creamy mushroom soup
serves: 4
prep time: 15 minutes
inactive time: 1 hour
active time: 45 minutes
total time: 1 hour 45 minutes
ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.
start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes.
add in cremini and porcini mushrooms, the potato and the thyme.
stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down.
pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat.
use your immersion blender or food processor to purée the soup till smooth.
add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil.
pour in the milk and once again bring it to a boil. turn off the heat.
serve with crusty bread and enjoy.
xo, a
creamy mushroom soup
serves: 4
prep time: 15 minutes
inactive time: 1 hour
active time: 45 minutes
total time: 1 hour 45 minutes
ingredients: 2 tbs olive oil. 4 oz cremini mushrooms, chopped. .5 cup dried porcini mushrooms. 3 shiitake mushrooms, thinly sliced. 1 leek, white and light green parts thinly sliced. 1 small yukon gold potato, peeled and diced. 1 medium brown onion, diced. 1 garlic clove, minced. 5 sprigs thyme, leaves removed. .25 cup marsala wine. 3 cups water. 1 cup whole milk. 1.5 tsp kosher salt. .5 tsp freshly ground pepper. immersion blender or food processor. your favorite crusty bread for serving.
start by soaking your dried mushrooms in the milk for 1 hour. while your mushrooms are soaking, prep the rest of your vegetables. once your mushrooms have soaked, strain them through a fine mesh strainer. reserve the milk, and roughly chop the soaked porcini mushrooms. in a large pot, heat the oil over medium heat. add in the onions and leeks. season with a third of the salt and pepper and cook until softened and lightly browned, about 5 minutes. add in cremini and porcini mushrooms, the potato and the thyme. stir well and allow the cremini mushrooms to begin to sweat. 3-4 minutes. pour in the marsala and stir well. allow the liquid to cook down. pour in the water and another third of the salt and pepper. bring the liquid to a boil and then reduce it a simmer and allow it to cook for 20 minutes. remove the soup from the heat. use your immersion blender or food processor to purée the soup till smooth. add in the shiitake mushrooms and the remaining salt and pepper and bring the soup back to a boil. pour in the milk and once again bring it to a boil. turn off the heat. serve with crusty bread and enjoy.