About two weeks ago I purchased a variety of mushrooms from River Valley Ranch at the Farmer’s Market. Well, those beautiful shitake, portabella and oyster mushrooms have been sitting in the refrigerator slowly decomposing. So today I decided to put them to good use and turn the mushrooms into a tasty, seasonal soup. As you can see in the photo, I was so excited to eat it that I forgot to take a picture until I was already halfway through!
Wild Mushroom Soup
2 tablespoons extra virgin olive oil
½ onion, small dice
12 ounces roughly chopped mushrooms (choose a variety)
2 tablespoons flour
1 teaspoon fresh thyme
1 ½ quarts chicken stock
4 fluid ounces soy creamer (can substitute cream or leave out completely)
Squeeze lemon juice
Heat the olive oil in a large pot over low heat. Add the onion and cook until soft, about five minutes, stirring frequently. Stir in the mushrooms and cook for another five minutes or until all the liquid has been absorbed, then mix in the flour, thyme, and a pinch each salt and pepper. The mushroom mixture will thicken considerably.
Slowly mix in the chicken stock and increase the heat to high. When the liquid comes to a boil, decrease the heat to low and simmer for 15 minutes.
Puree the soup in a blender and return it to a pot set over medium heat (you can strain it through a fine mesh sieve to make it completely smooth, but I prefer not to because I like a small amount of texture that comes from the mushrooms). Stir in the soy creamer and season to taste with lemon juice, salt and pepper.