There are times when I want something hearty, meaty, but... meatless. This soup is the solution.
What mushrooms should you use? As many different kinds as you can - variety is one of my favourite spices! I have used white button, brown button, cremini (baby portabella), large portabella, oyster, enoki, and shitake all in this soup.
Why mushrooms? They are a great source of dietary fibre, vitamins, and minerals. I have looked here, here, here, and here to find nutritional information.
Recipe: Mushroom Soup
1 tbsp butter
1-3 red onions, diced
lots of mushrooms of various varieties, diced
2 litres soup stock
(optional) yams or potatoes - roasted
2 cloves garlic, minced (or 1 tsp ground)
salt & pepper
(optional) sour cream or cream cheese
(optional) cilantro or parsley
> in a large pot, sauté the onions in the butter
> once the onions are translucent, add the garlic for a few minutes before adding the chopped mushrooms
> there are two methods for cooking the mushrooms: 1) add them all in, pour in the stock, then boil them for 20 minutes, or 2) sauté only some at a time, taking care to not over-crowd the pot, removing the cooked mushrooms before adding more; you will need to add another 1/2 tbsp to 1 tbsp of butter with each new batch of mushrooms
Both methods work, but they give slightly different flavours. Sautéing the mushrooms in an un-crowded pot gives a deeper, meatier flavour (option 2), and takes more time; throwing them all in with stock and turning it to boil for 20 minutes (option 1) gives more time to make other things. Use whichever method you have time for.
> once all the mushrooms are cooked, add in the roasted yam or potato. This is also a great place to sneak in other roasted vegetables like carrots and parsnips. If you do not have leftover or roasted vegetables, you could easily grate fresh ones into the soup.
> more stock, milk, or water may need to be added to adjust the consistency. For a creamier soup, add a dollop of sour cream or cream cheese.
> salt & pepper to taste; garnish with cilantro or parsley
We had home made oat bread with butter and kosher salt to go with our soup - it was easy and delicious! Heidi's recipe for the bread can be found here.