1 ounce dried mushrooms (oyster, porcini, morels, shiitakes, or a medley)
1½ tablespoons olive oil
pinch of dried thyme
½ teaspoon dried sage
1 large yellow onion, peeled and thinly sliced
3 fresh garlic cloves, peeled and thinly sliced
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 pounds fresh mushrooms (crimini, white, or shitake), cleaned and thinly sliced
6 cups beef or vegetable broth, low-sodium
1 tablespoon unsalted butter (optional)
Directions
1
Wash hands with soap and warm water.
2
Soak the dry mushrooms in 1 cup of boiling water for 20 to 30 minutes, until plump.
3
Strain the soaking liquid through a fine strainer to remove grit. Set aside liquid and the rehydrated mushrooms.
4
Heat the olive oil in a large pot over a medium flame. Add the thyme, sage, onion, garlic, salt, pepper and cook for about 5-7 minutes; until the onion is soft and translucent.
5
Turn the flame to high. Add the fresh mushrooms and cook for 10 minutes, stirring occasionally. (Mushrooms will release liquid, most of which will cook off.)
6
Add the stock, rehydrated mushrooms and mushroom soaking water. Bring to a low simmer and cook for 30 minutes with vented lid.
7
Stir in butter if using.
8
Serve warm and enjoy!
Alternatively, blend smooth with an immersion blender. OR Allow soup to cool slightly. Using a blender with center piece of lid removed and a thick kitchen towel folded in quarters over the opening, blend one cup of soup at a time until smooth and pour into a second soup pot or large serving bowl
Nutrition Facts
8 servings
Serving size
1 cup
Amount per serving
Calories77
% Daily Value *
Total Fat3g4%
Saturated Fat 05g25%
Cholesterol0mg
Sodium250mg11%
Total Carbohydrate10g4%
Dietary Fiber 3g11%
Total Sugars 4g
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 ounce dried mushrooms (oyster, porcini, morels, shiitakes, or a medley)
1½ tablespoons olive oil
pinch of dried thyme
½ teaspoon dried sage
1 large yellow onion, peeled and thinly sliced
3 fresh garlic cloves, peeled and thinly sliced
½ teaspoon salt
¼ teaspoon freshly ground pepper
2 pounds fresh mushrooms (crimini, white, or shitake), cleaned and thinly sliced
6 cups beef or vegetable broth, low-sodium
1 tablespoon unsalted butter (optional)
Directions
1
Wash hands with soap and warm water.
2
Soak the dry mushrooms in 1 cup of boiling water for 20 to 30 minutes, until plump.
3
Strain the soaking liquid through a fine strainer to remove grit. Set aside liquid and the rehydrated mushrooms.
4
Heat the olive oil in a large pot over a medium flame. Add the thyme, sage, onion, garlic, salt, pepper and cook for about 5-7 minutes; until the onion is soft and translucent.
5
Turn the flame to high. Add the fresh mushrooms and cook for 10 minutes, stirring occasionally. (Mushrooms will release liquid, most of which will cook off.)
6
Add the stock, rehydrated mushrooms and mushroom soaking water. Bring to a low simmer and cook for 30 minutes with vented lid.
