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Mushroom Soup – Take 2


Staying at home. Hunkering down during this COVID-19 plague. Got bored. Made Soup.

4 servings. This creamy, earthy, silky rich soup is both Low Carb and Vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

INGREDIENTS

• 1/4 cup extra-virgin olive oil Don’t skimp on the oil.
• 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces. I used a package of fresh crimini (baby Bella) and re-hydrated dried Porcini.
• 1 large sweet onion, finely chopped
• 2 shallots, finely chopped
• Kosher salt
• 4 garlic cloves, thinly sliced – I used 6 cloves. Can never have too much garlic.
• 1/3 cup dry white wine – upped it to a full cup – not counting what I drank.
• 1/4 cup raw cashews – upped it to 1/2 cup.
• 1 Tbsp. red or white miso – Could not find miso paste. Found a package of miso soup that made one cup – added that. Since this had a lot of salt in it – did not add more salt.
• Freshly ground black pepper

Garlicky Oil 

• 3 Tbsp. extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 Tbsp. thyme leaves
• 1/2 tsp. freshly cracked black pepper
• Kosher salt

Soup

Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5-7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.

Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8-10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.

Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10-15 minutes. Season with salt and pepper.

Garlicky Oil and Assembly: Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.

To serve, ladle soup into bowls and drizzle with garlicky oil.

Did not make the Garlicky Oil – maybe next time. Didn’t miss it. You could also drizzle in some Heavy Cream.

NOTE: If you are watching your carbs – careful. All of these ingredients – especially the nuts – have Carbs – they add up. Stick to one cup and you will be alright.