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mixed dried mushrooms vegetable broth olive oil salt fresh mushrooms shallot ground black pepper clove garlic sherry flour soy creamer
Viewed: 28 - Published at: 8 years agoIngredients
- 1 oz. mixed dried mushrooms, such as oysters, porcini, and chanterelles, plus more for garnish, optional
- 1 1/2 cups low-sodium vegetable broth
- 1 Tbs. olive oil, divided
- 1/2 tsp. salt, divided
- 8 oz. fresh mushrooms, such as cremini and white button, chopped (2 cups)
- 1/2 cup finely chopped shallot
- 1/4 tsp. ground black pepper
- 1 clove garlic, minced (1 tsp.)
- 1/2 cup sherry
- 1 Tbs. all-purpose flour
- 1/2 cup soy creamer
Method
- Place dried mushrooms in medium bowl.
- Cover with 2 cups hot water,and let stand 30 minutes.
- Drain mushrooms, reserving soaking liquid.
- Bring soaking liquid and broth to a simmer in saucepan over medium heat.
- Cover, and keep warm.
- Heat 1 1/2 tsp.
- oil in saucepan over medium heat.
- Add rehydrated mushrooms and 1/4 tsp.
- salt; saute 2 minutes, or until mushrooms are tender.
- Transfer mushrooms to plate; set aside.
- Heat remaining 1 1/2 tsp.
- oil in same saucepan over medium heat.
- Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp.
- salt; cook 2 minutes, stirring frequently.
- Add garlic, and cook 30 seconds, or until fragrant.
- Increase heat to medium-high, and stir in sherry.
- Simmer 3 minutes, or until liquid is reduced by half.
- Whisk flour into broth mixture.
- Stir broth mixture into mushroom mixture, and bring to a boil.
- Reduce heat to medium-low, and simmer 30 minutes.
- Transfer soup to blender or food processor, and puree until smooth.
- Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.
