Elegant Mushroom Soup

Elegant Mushroom Soup

This earthy soup is the perfect way to start a dinner party with friends or family. The secret to this rich and creamy soup is the dried mushrooms and non-dairy creamer. Although this soup tastes like it has been simmered all day it comes together in under 30 minutes.

Squash

Soup Ingredients

1½ oz. dried mushrooms
2 tablespoons olive oil
1 medium onion, finely diced
1 pound fresh button mushrooms, washed and quartered
½ pound shiitake mushrooms, washed and sliced
2 tablespoons arrowroot flour
Salt and pepper to taste
4 cups vegetable broth
½ cup non-dairy creamer, I used Nutpods
¼ cup dry sherry

Garnish Ingredients

crostini (I used a gluten free brand)
2 tablespoons freshly chopped parsley
1/4 frothed non-dairy creamer

Step 1: Instructions for Rehydrating the Mushrooms

Soak the dried mushrooms in 3 cups of boiling water for about 30 minutes. Drain the soaked mushroom over a mesh sieve and reserve 2 cups of the liquid, remove any debris from the mushrooms, set liquid and mushrooms aside.

Step 2: Instructions for the Soup Base

In a dutch oven or large pot, heat olive oil over medium heat. Add the onion and saute until tender, stirring occasionally, about 5 minutes. Add the button and shiitake mushrooms and cook, stirring until slightly softened, about 3-5 minutes. Sprinkle with the arrowroot flour, salt and pepper. Stir to coat the mushrooms and cook for about one minute. Add the stock, mushroom liquid and rehydrated mushrooms. Reduce the heat to medium low and simmer until mushrooms are cooked and soft, about 15 minutes.

Step 3: Instructions for Finishing the Soup

In a blender or food processor blend soup to desired consistency. I like to leave a bit of texture. Return the soup to the pot over medium low heat. Add the creamer and heat until warm.