Mushroom Soup

October 18, 2010

Chunky Soup

‘Tis the season, my friend Holly said, for mushroom soup. She emailed me last week to request a mushroom soup recipe. I am happy to oblige, especially as her request was accompanied by loads of compliments. In case you didn’t know, flattery gets you everywhere with me. I made a mushroom soup last year that I didn’t bother posting because it was merely edible. It was a puréed version without cream and the texture was blah. This year’s is chunky, and some things are better chunky, such as soups and sweaters.

Makes about 3 litres

3 tablespoons of olive oil

2 medium sized onions, chopped

2 stalks of celery, chopped

2 carrots, chopped

1/3 cup pearl barley

6 cloves of garlic, minced

250 g cremini mushrooms, aka brown mushrooms, chopped

250 g shiitake mushrooms, stems discarded, chopped

250 g chanterelle mushrooms, chopped

1 small stem rosemary, or 1 teaspoons dried

2 tablespoons fresh thyme, or 2 teaspoons dried

1 litre of stock – beef, chicken, vegetable or, in my case, turkey

1/4 cup fresh parsley, chopped

sea salt and pepper, to taste

Heat olive oil in a large pot over medium heat. Add onions, celery and carrots and let them sweat it out for a few minutes, stirring occasionally. Add the pearl barley, mix it in, and then add the garlic. Stir and allow to cook for a few more minutes and then add the mushrooms, it’s an awful lot of mushrooms, probably as much as 16 cups, but they will cook down. Stir them occasionally and when they have reduced in volume add the rosemary and thyme. Isn’t it lovely how earthy this pot of soup to-be smells? Forest damp and woodsy. Now pour in the stock, obviously the different stocks will give different depths of flavour. If I had had some beef stock on hand, that would have been my first choice. However, given the season, I happened to have turkey stock in my freezer. Reduce heat and simmer for about 45 minutes, or until the barley is tender with a slight chew. Stir in the parsley and season with sea salt and pepper. Mushrooms are one of those things that take kindly to salt and pepper, so add, taste, add again. That said, you can always add more salt, or pepper, but you can’t take it out. And there you have it – chunky mushroom soup for dinner and a week of autumn lunches.

Wooden Mushroom

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4 Responses to “Mushroom Soup”

  1. Holly said

    Yummy! Thanks so much, Dawne!

  2. jevanshead said

    I have fond memories of the chunky chunks of chocolate that used to permeate a certain cream cheese brownie I would enjoy on a semi-regular basis in my past.

  3. Rosemary said

    Officially, this is now my favourite soup. Finally, a delicate balance of rosemary. Despite this being my namesake herb, I often find it too strong. This was perfect…..Love it! Thanks, Dawne.

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