Mushroom Soup with Caramelized Onions

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Mushroom Soup with Caramelized Onions

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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5 1/2 cups mushroom stock -- (see note above or follow instructions

in variation given in basic vegetable stock recipe)

1/2 ounce dried porcini mushrooms -- soaked in 1/2 cup warm water

about 10 minutes

2 tablespoons olive oil -- divided

2 medium yellow onions -- thinly sliced

1 teaspoon salt -- divided

6 garlic cloves -- minced

1 pound white mushrooms -- thickly sliced

1/4 pound shiitake mushrooms -- stems removed, sliced 1/4 inch

thick (use stems in the stock)

1/2 cup dry sherry

soy sauce

1 medium potato -- peeled and thinly sliced

1 tablespoon fresh herbs: parsley, thyme, and marjoram

salt and pepper

 

Make the stock and keep it warm over low heat.

 

Pour the porcini mushrooms through a fine strainer and save the liquid. (If the

liquid is sandy, let the sand settle, then pour off the liquid.) Finely chop the

porcini, discarding any pieces that are gritty or hard. Set aside.

 

Heat 1 tablespoon olive oil in a soup pot and add the onions, 1/2 teaspoon salt,

and a few pinches of pepper. saute the onions over medium heat until they begin

to soften and release their juices, about 5 minutes. Add the porcini and half

the garlic. Continue to cook over medium heat, gently scraping the pan with a

wooden spoon to keep the onions from sticking as they caramelize. Add a little

stock if needed. After about 25 minutes, the onions should be a rich golden

brown. While the onions are caramelizing, saute the shiitake and white mushrooms

together in 2 separate batches. Heat 1/2 tablespoon olive oil in a saute pan,

add half the white mushrooms, 1/4 teaspoon salt and a few pinches of pepper and

saute over high heat. As the mushrooms cook, they'll release their juices; then

the juices will evaporate and the mushrooms will begin to sear. At this point

they'll begin to stick to the pan, but do not stir them. Cook over high heat

until they're golden, then stir once and continue to sear for 1 to 2 minutes.

Add half the shiitake mushrooms, half the remaining garlic, 2 tablespoons of

sherry and a splash of soy sauce. Cook for about 1 minute, stirring, until the

shiitakes are tender. Add a little stock if necessary to loosen them from the

pan, then transfer them to a bowl.

 

Sear the second batch of mushrooms the same way, then deglaze the pan with a

little sherry and pour over the bowl of mushrooms. Add the remaining sherry and

the porcini liquid to the onions to deglaze the pan. Add the potatoes and 1 cup

of stock, then cover the pot and cook over medium heat until the potatoes are

soft, about 15 minutes.

 

Puree in a blender or food processor until smooth, then return to the pot. Add

the mushrooms and their juices and the remaining stock and cook for 20 to 30

minutes. Stir in the fresh herbs just before serving, then season to taste with

salt, pepper and a splash of lemon juice. -- From " Fields of Greens: New

Vegetarian Recipes From the Celebrated Greens Restaurant " by Annie Somerville

(Bantam Books, $29.50)

 

Per serving: 93 calories (percent of calories from fat, 38), 3 grams protein, 12

grams carbohydrates, 2 grams fiber, 4 grams fat, no cholesterol, 253 milligrams

sodium.

 

 

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Per Serving (excluding unknown items): 245 Calories; 6g Fat (23.6% calories from

fat); 7g Protein; 39g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 1392mg

Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : The depth of flavor in this soup makes it hard to believe it's

vegetarian, even for the cook. You'll dirty a lot of pans and dishes in the

preparation, but it's well worth the effort. To save time, make your stock from

Aromont's concentrated mushroom stock, available at some grocery and cooking

stores and the DeKalb Farmer's Market. The jar is a little expensive, but

considering the cost of dried mushrooms used in the stock recipe, it comes out

about the same.

 

AJC Food Section

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