This luxurious wild mushroom soup combines the deep umami of dried porcini with the delicate texture of fresh shiitake and enoki mushrooms. Aromatics like onion and garlic are sautéed in butter to build a flavorful base, then deglazed with dry sherry for complexity. The broth is enriched with stock and the reserved mushroom soaking liquid, resulting in a silky, comforting texture that is perfect for chilly evenings. Serve it as a light starter or a hearty main course alongside crusty bread. ItâÂÂs a vegetarian-friendly dish that brings restaurant-quality depth to your home kitchen without requiring complicated techniques.
Wild Mushroom Soup With Sherry
Description
This luxurious wild mushroom soup combines the deep umami of dried porcini with the delicate texture of fresh shiitake and enoki mushrooms. Aromatics like onion and garlic are saut&# 195;©ed in butter to build a flavorful base, then deglazed with dry sherry for complexity. The broth is enriched with stock and the reserved mushroom soaking liquid, resulting in a silky, comforting texture that is perfect for chilly evenings. Serve it as a light starter or a hearty main course alongside crusty bread. ItâÂÂs a vegetarian-friendly dish that brings restaurant-quality depth to your home kitchen without requiring complicated techniques.Ingredients
Directions
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Place the dried porcini mushrooms in a medium bowl and pour the boiling water over them.
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Let stand until softened, about 30 minutes.
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Drain the mushrooms, reserving the soaking liquid.
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Strain the soaking liquid through cheesecloth or a fine-mesh sieve to remove any grit or dirt.
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Coarsely chop the softened porcini mushrooms.
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Melt the butter in a heavy large saucepan over medium-high heat.
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Add the chopped onion and sauté until tender, about 5 minutes.
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Add the garlic, sliced shiitake mushrooms, and chopped porcini mushrooms.
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Sauté until the mushrooms are tender, about 5 minutes.
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Add the dry sherry and boil until almost all the liquid evaporates.
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Stir in the reserved mushroom soaking liquid and the stock.
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Simmer the soup for 15 minutes to blend the flavors.
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Add the enoki mushrooms and stir until heated through.
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Season to taste with salt and pepper.
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Ladle the hot soup into bowls.
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Drizzle with additional sherry and garnish with chopped epazote, oregano, or chives.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 71.3kcal
- % Daily Value *
- Total Fat 6.2g10%
- Saturated Fat 3.8g19%
- Cholesterol 16.1mg6%
- Sodium 50.7mg3%
- Total Carbohydrate 3.6g2%
- Dietary Fiber 0.8g4%
- Sugars 1.8g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.
Substitutions: Use vegetable stock instead of chicken stock for a vegan version. You can substitute shiitake with cremini or button mushrooms if needed.
Tips: Straining the soaking liquid is crucial to avoid gritty texture in the final soup. Adjust salt carefully as stock and dried mushrooms can vary in sodium content.
