Mushoom Soup with Sauteed Beech Mushrooms
- Prep Time:
- Cook Time:
- Ready Time:
- 4 cups chopped button mushrooms
- 3 cloves of garlic
- one small onion chopped
- 1/4 – 1/2 cup dry white wine
- splash of Armagnac optional
- 2 cups of chicken stock
- 3 tablespoons olive oil and one tablespoon unsalted butter
- kosher salt and pepper to taste
- greek yogurt
- sauted beech mushroom you can use any variety
Start with a hot pan olive oil and put you mushrooms, onion and garlic in with some kosher salt and pepper and start browning the mushrooms. This will take some time and you should stir and flip them every min or so. Once you can see they have given up their liquid and are starting to get a little caramelized around the edges add the knob of butter and the white wine.
Let the wine reduce and once everything is looking dry again add a splash of Armagnac and either flambe it or let it also reduce.
Now get your chicken stock hot and and transfer all the mushrooms to it. Using a hand blender (one of the best tools there is for the kitchen) blitz the mixture for about 2-3 min until it is really smooth. Check for seasoning and adjust as needed.
This should be a fairly rustic dish and won’t look like something that comes out of a can it will be very woody looking but packed with nutrition and flavor. I garnished mine with a crostini, Greek yogurt and sauteed beech mushrooms that I sauteed in olive oil, salt, pepper and a little chili flakes. But you can use anything you desire. A poached egg on a crostini, a little mascarpone cheese, touch of cream and olive oil it’s really what you desire. Enjoy homemade soup and get rid of the canned crap in your pantry!