Renovations have begun so we have had to move out of our bedroom and bathroom upstairs. The guys have hoarded off the affected areas but construction dust is relentless. We moved into the basement guest suite, it feels like we are staying in a hotel, sort of, except for the dust. The majority of the mess has been limited to the second floor but soon the electricians will descend and all hell will break loose. We have decided to update our electrical so the entire house will finally be up-to-date. Fortunately, these renos have not affected the kitchen, so I’m still able to play!
This is a creamy, intensely flavoured soup. If you are a fence-sitter about mushrooms, this soup is not for you. But if you like the earthy goodness of mushrooms, then run to the kitchen and make this soup, it’s that good. By the way, it’s still soup-weather in these parts.
We are getting early afternoon sun in the kitchen these days, it’s so nice to be out of that winter light!
Dry-Seared Mushroom Soup
A KitchenInspirations Original Recipe
Makes about 1 L soup
Ingredients:
- 500 g variety of dark mushrooms (I used portabello, cremini and shiitake)
- 40 g sweet onion, sliced thinly
- 15 g unsalted butter
- 500 mL beef stock, or more to taste
- 15 mL dark soy sauce
- 15 mL puréed roasted garlic
- 30 g almond flour
- Pinch of tarragon, to taste
- Pinch of smoked paprika
- 15 mL white truffle olive oil
Directions:
- Clean the mushrooms and slice about 2mm thick. Heat a non-stick, cast iron or ceramic pan until it is very hot (no oil, cooking spray or anything). Place sliced mushrooms in the pan, making sure not to overlap or crowd them. Sear each side until golden, remove and set aside and repeat until all of the mushrooms have been seared.
- In a medium Dutch oven, melt the butter and sauté the onions until caramelized.
- Add the almond flour and toast lightly.
- Add the beef stock, dark soy sauce, roasted garlic and about 3/4 of the mushrooms (I reserve about 1/4 for texture for the soup), cook for about 45 minutes or until the stock is richly mushroom flavoured and the mushrooms are soft enough to purée.
- Purée the soup until creamy and smooth with a high-speed immersion blender. Add the smoked paprika and white truffle oil and purée again. Press through a fine sieve to get a super creamy soup.
Notes:
- In trying to eat fewer carbs, I have used ground almonds as a thickener in this soup. Feel free to use your own thickener for preference but the almonds really create a creamy mouthfeel and add a lovely nuttiness to the soup.
- I specifically avoided white mushrooms because they don’t have the strong earthy flavour I was after.
- If you don’t like truffles, omit the white truffle oil.
- I used some interesting wild mushrooms as the garnish for the photo.
- If you have access to Mycroyo, you may wish to coat the mushrooms with it for the perfect sear.
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