Recipe by Michael Bonacini
O&B Mushroom Soup
Ingredients
- 4 cups assorted mushrooms (Button, White Cremini, Oyster, Shiitake, etc.), sliced or diced
- 1/2 cup onions, shopped
- 2 cloves garlic, finely minced
- 2 sprigs fresh thyme
- good splash of extra virgin olive oil
- salt and pepper to taste
- 1 to 1.5 L water
- 1 cup Porcini mushrooms covered with tea water, dried
- seasoned goat cheese, for garnish
- lightly toasted ficelle, for garnish
- truffle oil, for garnish
Instructions
- 1 In large soup pot, gently sauté the onion, garlic and thyme in a good splash of olive oil for 4 - 5 minutes
- 2 Add mushrooms that have been picked, trimmed, cleaned and sliced or diced
- 3 Season with salt and pepper and gently stir over gently heat for 8 - 10 minutes
- 4 Add the water, bring to a simmer and gently continue to simmer for 45 min - 1 hour
- 5 Remove from heat and allow to cool
- 6 Purée using a blender or food processor
- 7 Return to heat, bring to a simmer and adjust the seasoning
- 8 Garnish with lightly toasted ficelle and goat cheese, followed by a splash of truffle oil
