Friday, November 12, 2010

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.


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.



Geanna said...

This is perfect! I've been looking for a recipe to make homemade mushroom stock, so thank you so much for posting!

dN said...

you're welcome. glad the timing worked out. hope you enjoy it as much as i. let me know? i'm always curious how tastes vary between our palettes. usually, i'm cooking for non-vegans, & i'm always hoping for that same 'yumyum', but it's just not there.

Anonymous said...

Thanks for the recipe!

Happy MoFo'ing!

dN said...

:) my pleasure. nice to have visitors!