Forest Mushroom Soup

Servings:

1 Portion = 6 oz. Soup



Cremini and porcini mushrooms with shallots, garlic, thyme, and vegetable stock, garnished with rosemary..


Ingredients:

Forrest Mushroom Soup Base (sub-recipe)

· 5 Cups Mushrooms, Forest Blend, Dried

· 3 Cups Water

Forest Mushroom Soup Stock

· 1 ½ tsp Olive Oil

· 3/4 Cup (s) Onion, Yellow Diced 1/4"

· 2 Tbls Shallot Peeled, Diced 1/4 "

· 1 Cup Leeks Trimmed & Chopped

· 3 Cloves Garlic, Fresh Minced

· 1 Cup Potatoes, Yukon Diced 1/4"

· 1 ½ Cup Mushroom, Cremini Stemmed, Chopped

· 1 ½ Cup Mushroom, Shiitake Stemmed, Chopped

· Thyme, Fresh 4 Sprig (s) Tied in Bouquet

· 1 ¼ Cup Milk, Whole

· 1 Cup Yogurt, Plain

· ½ Cup White Wine

· ¼ tsp Sea Salt

· Pinch of Black Pepper, Ground

· 1/2 Lemon, Zest

1/2 Lemon, Juiced


Directions:

For Soup Base: 1. Place dried mushrooms in a heat proof container, cover with boiling water & steep for 1 hour. 2. After steeping is complete, strain mushroom broth through a fine strainer. 3. Reserve both mushrooms & broth in separate containers.

For Soup Stock:

1. Heat olive oil in pot over medium heat.

2. Sauté onion, shallot, leeks & garlic until translucent.

3. Add potatoes & cook 5 minutes.

4. In another pot, add shiitake & cremini mushrooms. Stir & cook for 15-20 minutes or until most of the moisture from the mushrooms is gone.

5. Add in the reserved/rehydrated Forest Mushroom blend (sub), thyme, sea salt & black pepper. Cook 5 minutes. Stir to combine.

6. Remove stock from pot. Deglaze the pot with white wine. Scrape the bottom of the pan to remove any bits & then cook for 5 minutes.

7. Add in reserved mushroom broth & milk.

8. Add back in the mushroom/potato mixture. Bring to a boil, then turn down to a simmer. Let simmer for 20-30 minutes, or until potatoes are tender.

9. Remove from heat & discard thyme.

10. Pour soup into food processor.

11. Slowly add in yogurt & blend until smooth.


M: EVOO, Garlic, Leeks, Shallots, Thyme, Rosemary, Parsley

I: Shitake Mushroom, Parmesan Cheese

E: * Chives (as a prebiotic), Greek Yogurt (as a probiotic)


Nutritional Information: Calories 154; Calories from Fat 72; Total Fat 8g; Sat Fat 1g; Trans Fat 0g; Cholesterol 1mg; Sodium 368mg; Total Carbohydrate 17g; Fiber 3g; Sugar 4g; Protein 3g

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