In the winter there is nothing better than soup, and this soup is soul-filling! There are many approaches to mushroom soup, and they will all give you satisfying results. This approach however, has a secret ingredient that not only thickens it with added protein, but gives it a rich and wonderful rustic feel. That ingredient is chickpea flour. What? That’s right, chickpea flour. Your are free to omit it, but you will end up with a much brothyer soup.
There are several elements to this soup that are equally important; homemade stock, a variety of fresh mushrooms, and making sure that you brown the mushrooms deeply, not just saute them. Each of these elements build on the other, giving you a opulent result you will feel proud to serve your family or guests.
SAVORY MUSHROOM SOUP
INGREDIENTS:
4 tablespoons (1/2 stick) unsalted butter, divided
2 tablespoons extra-virgin olive oil
1 1/2 pounds fresh mushrooms, (such as cremini, white mushrooms, shitake, oyster or portabellas), chopped
3/4 cup dried porcini mushrooms, soaked in 1 cup boiling water for 30 minutes, then finely chopped, straining steeping water through a fine mesh strainer. Set aside.
4 large shallots, diced
3 garlic cloves, grated on micro planer
1 tablespoon tomato paste
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
2 teaspoons fine sea salt, plus more to taste
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 cup chickpea flour
4 cups chicken or vegetable stock (I can’t empathize how important this is)
1/4 cup chopped fresh cilantro or parsley, for serving
INSTRUCTIONS:
Pour 1 cup boiling water over porcini mushrooms and let sit for 30 minutes. Remove mushrooms and chop, set aside. Strain soaking water through a fine mesh strainer, set aside.
Melt 2 tablespoon of the butter and 1 tablespoon of the olive oil in a heavy soup pot or Dutch oven. Stir in half of the shallots and mushrooms, and cook, stirring occasionally, until browned, about 10-12 minutes. Use a slotted spoon to transfer the shallots and mushrooms to a large bowl. Repeat with the remaining butter, olive oil, shallots and mushrooms.
Pour all the mushrooms back into the pot, including the porcini’s, stir in the garlic and tomato paste, and cook until the garlic is fragrant, about 1-2 minutes. Then stir in the thyme, rosemary, 1 teaspoon of salt, coriander, and paprika and cook for 1 minute more.
Stir in the chickpea flour, and cook stirring for 1 minute. Stir in the stock of your choice, the reserved porcini water, and the remaining 1 teaspoon of salt. Let simmer for about 20 minutes. Taste and add additional salt if needed. Garnish with a sprinkling of paprika and chopped herbs.
Serves 4-6
“Nature alone is antique, and the oldest art is a mushroom.” –Thomas Carlyle.
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