A delicious, flavorful mushroom soup recipe
Ingredients
- 4 cups mixed mushrooms, cut into 1/4-inch pieces, stems and scraps reserved
- 5 cups water
- 2 tablespoons butter or olive oil
- 1 ounce dried porcini mushrooms
- 1/4 cup shallots, cut into small dice
- 3 cloves garlic, minced
- 2 sprigs thyme, leaves picked from stem and chopped
- Pinch red chili flakes
- 1 bunch kale, stems removed and chopped into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup red wine
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1 loaf rustic bread, sliced and grilled
Directions
- Prepare a mushroom stock by adding the reserved mushroom scraps and dried porcini mushrooms to a large stockpot filled with 5 cups of water. Simmer over low heat for at least 30 minutes and then strain. You should have 4 cups of stock.
- In a small stockpot, heat the olive oil until almost smoking. Add the mushrooms in one layer, working in batches if necessary. Once the mushrooms have been browned on one side, sprinkle with salt, add in a small spoonful of butter or oil and continue to cook until the mushrooms are browned on all sides. Remove the mushrooms from the pan with a slotted spoon and reserve.
- Reduce the heat and add the shallots, garlic, thyme, red chili flakes and a pinch of salt. Add more olive oil if necessary. Cook until the shallots are soft.
- Add the tomato paste and cook until the color changes from bright red to brick red. Add in the red wine and boil until the alcohol has cooked off. Finally, add the kale and an additional pinch of salt. Sauté until soft.
- Slowly pour in the strained mushroom stock and simmer for ten minutes. Season with salt and pepper, to taste.
- Place a quarter of the reserved mushrooms into a shallow bowl. Ladle the broth over the mushrooms. Top with a piece of grilled bread drizzled with olive oil and rubbed with garlic if desired.
recipe source: Meatless Mondays
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