02 October 2011

Recipe: Mushroom Soup

Vienna, Austria made it's debut at the Epcot International Food and Wine Festival in 2008 and unfortunately has returned since 2009. This recipe for mushroom soup is from 2009.

1/2 cup dried porcini mushrooms
3 cups vegetable stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 large carrots, chopped
12 large fresh shiitake mushrooms, sliced
2 cups sliced crimini mushrooms
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup sour cream
2 tbsp parsley, finely chopped
2 tbsp dill, finely chopped
Coarse salt, to taste
Freshly ground pepper, to taste

  1. Rinse and dry the porcini mushrooms. Place in 2 cups of cold water in a medium bowl; set aside to soak for at least four hours or overnight.
  2. Place the vegetable stock in a large pot over medium heat and cook for 4 to 5 minutes until it begins to simmer. Stir in celery, onions, and carrots. 
  3. Strain the dried mushrooms, stirring the liquid into the stock. Chop porcinis into 1/4 inch pieces and add to the stock.
  4. Stir in shiitake mushrooms and crimini mushrooms, cover with a tight fitting lid and reduce heat to low. Cook for about an hour, or until vegetables are tender.
  5. Melt butter in a small saucepan over low heat. Add flour to make the roux, and cook, stirring constantly until smooth, 2 to 3 minutes.
  6. Remove 1 cup broth from soup and add to the roux, whisking constantly for 1 to 2 minutes or until roux slightly thickens and is free of lumps. Stir into soup.
  7. Stir in parsley and dill. Purée soup with immersion blender for 2 to 3 minutes or until smooth.
  8. Add sour cream, whisking constantly for 1 to 2 minutes until well blended. Season to taste with salt and pepper. Serve in warm bowls.

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