Creamy Mushroom Soup
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
30g dried porcini mushrooms
500g mixed wild mushrooms (such as cremini, shiitake, and oyster), cleaned and sliced
1 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
3 tbsp ghee
3 tbsp all purpose flour
4 cups vegetable broth
2 tablespoons sherry vinegar
3/4 cup coconut cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Re-hydrate the mushrooms but adding them in a bowl with some boiling water until covered. Let soak for about 15 minutes or until mushrooms have softened.
Drain the mushrooms (saving the liquid), then dice up the mushrooms.
Heat the olive oil in a large pot over medium heat. Add the chopped onion, and sauté until translucent, about 7 minutes.
Add the sliced mushrooms and thyme leaves to the pot. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 10 minutes.
Add in ghee and garlic and stir until ghee has melted.
Then add in the flour and continue to stir for a couple more minutes.
Add stock, sherry vinegar, rehydrated mushrooms + their liquid, salt and pepper and bring to a simmer. Simmer the soup for 20 minutes, it will thicken slightly.
Transfer about 1 cup of the soup along with coconut cream to a blender or bowl to blend with an immersion blender.
Add back into the soup and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
Ladle the soup into bowls and garnish with fresh parsley and toasted sourdough.
Serve hot and enjoy!