Mushroom Stock & Mushroom Soup

to make both the stock & the soup in a day takes a bit of work & time, so divide it up if you can. i think i buy 3 lbs of mushrooms for both. if i can get them at reduced cost, i'll buy cremini. otherwise i'll buy white. either way, try not to use fresh, but a few days old for more flavour. i'm assuming portabellos would be fantastic, but expensive. i'm gonna try this recipe with wild mushrooms someday. use the mushrooms from the stock as a side dish. i may sauté them in a bit of butter with some added thyme, s & p, balsamic, or eat them cold & plain. my daughter likes them this way.

i love soup. i have a few absolute favs, this is one of them.

Mushroom Stock

2 lbs sliced mushrooms
1 onion, roughly chopped
2 cloves garlic
2-3 cloves
1 bay leaf
2-3 sprigs of fresh thyme
s & p

sauté mushrooms in 1 tsp butter with 1 tsp olive oil, until just browned, or lay them onto a large baking sheet & bake @ 375° until browned.




add mushrooms through to the thyme to a stockpot, & add just enough water to cover the mushrooms. simmer, covered, for 2 hours. check peridically, add as little water as necessary.




strain stock, simmer for another 10 to 15mins, to reduce & concentrate further, then season with s & p.

makes about 4 cups. for the following soup you will need to double this recipe, or use 4 cups veg stock, or plain water.

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Mushroom Soup

2 quarts (8 cups) of mushroom stock
2 cups (7 to 9) mushrooms (definitely cremini)
2 large carrots, cut into half moons & coins
2 stalks celery, cut into halved half moons
1 onion, roughly chopped
4 large potatoes, cut into halved half moons
1 bunch parsley, chopped fine
1 bunch scallions, thinly sliced
some fresh basil, thyme, oregano, to taste
s & p, to taste
finish with a couple of tsp butter or olive oil

clean & slice mushrooms, carrots, onion, celery & potatoes. cook in the mushroom stock until tender. season with s & p.

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enjoy!