I had a HUUUUUGE SQUEE today because my dear sweet hubby bought me the table top light studio I’ve been lusting after for months. Now I can learn how to take more professional photographs of my food!
So in honor of the squee, I pulled out the dried porcini mushrooms that I reserve for special occasions and the half pound of crimini mushrooms that HAD to be cooked tonight before they descended into sketchy territory. And once I got to digging, I found some dried shitakes as well. Somewhere or other last week I saw a recipe for homemade mushroom soup, and I used that as the inspiration for dinner tonight. So without further ado, here’s this week’s entry for Souper Sunday, hosted by Kahakai Kitchen.
- 1 medium onion, diced
- 2 tsps minced garlic
- 1/2 oz. dried porcini mushrooms, broken into small pieces
- 1 oz dried shitake mushrooms, broken into small pieces
- 8 oz crimini mushrooms, minced
- 2 tbsp flour
- 4 tbsp Smart Balance Omega light (or butter if you aren’t watching your calories)
- 1 cup white wine (I used pinot grigio)
- 1 cup Fat Free Half and Half
- Place the dried porcini mushrooms into a large measuring cup and cover with 2 cups of HOT water. Allow to steep at least 20 minutes. Same treatment in a different measuring cup for the shitakes.
- Meanwhile, mince the garlic, dice the onion, and pull out all the rest of your ingredients.
- After they’re done steeping, fish out the reconstituted mushrooms and reserve the liquid (which should be dark brown now)
- Melt the buttery stuff and add in the onions, garlic, and all mushrooms. Sweat them until the onion is translucent.
- Stir in the flour and cook for approximately 2-3 minutes to remove the raw flour taste.
- Pour in the mushroom juice and wine and simmer for approximately 10-15 minutes.
- Remove from heat, add half and half or cream and use an immersion blender to puree the soup.
- Add salt and pepper to taste.
I wish I’d had some creme fresh to garnish this with because it would be beautiful and tasty, but this was just fine as is. We added some chives, which provided a nice subtle extra zing.