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 1. In large soup pot, gently sauté the onion, garlic and thyme in a good splash of olive oil for 4 - 5 minutes
- 2 2. Add mushrooms that have been picked, trimmed, cleaned and sliced or diced
- 3 3. Season with salt and pepper and gently stir over gently heat for 8 - 10 minutes
- 4 4. Add the water, bring to a simmer and gently continue to simmer for 45 min - 1 hour
- 5 5. Remove from heat and allow to cool
- 6 6. Purée using a blender or food processor
- 7 7. Return to heat, bring to a simmer and adjust the seasoning
- 8 8. Garnish with lightly toasted ficelle and goat cheese, followed by a splash of truffle oil
