Wild Mushroom Soup

Mushrooms are the "fruit" of the underground growing fungus. Not only are mushrooms a versatile food, they are especially good at absorbing flavors because of their high water content. Most edible varieties of mushrooms are also quite good for you — mushrooms are high in fiber and protein, and provide B complex vitamins, iron, calcium, phosphorous and potassium. Mushrooms are also a good source of trace minerals and antioxidants such as selenium, which is essential for healthy blood circulation. Some varieties are believed to have anti-cancer properties.

As this fairly easy to make mushroom soup tastes even better after the flavors have had a chance to blend together, I recommend making it ahead of time. It is best served hot, so be sure to heat it up before serving. For an especially flavorful soup, I recommend adding a few teaspoons of vermouth or extra dry white wine.

Wild Mushroom Soup

Recipe by Lisa Turner Published on May 12, 2007 Simple creamy wild mushroom soup loaded with full mushroom flavor Preparation: 30 minutes Cooking time: 45 minutes Print this recipe Ingredients: 1 oz (28 g) dried wild mushrooms 2 tablespoons olive oil 1 tablespoon butter 2 leeks, thinly sliced 2 shallots, finely chopped 1 clove garlic, minced 1 1/2 to 2 cups fresh wild or brown mushrooms 4 1/2 cups vegetable stock or water 1/2 teaspoon dried thyme salt and fresh ground black pepper to taste 2/3 cups heavy cream or yogurt Instructions: Soak the dried mushrooms in 1 1/2 cups warm water for 30 minutes. Lift the mushrooms from the bowl, squeezing out the liquid. Reserve the soaking liquid and set aside. Finely chop the soaked mushrooms and set aside. Heat the oil and butter in a large saucepan over medium heat. Add the leeks, shallots and garlic, and cook for 5 minutes or until the vegetables are softened. Add the chopped fresh mushrooms to the pan and cook, stirring occasionally, for 5 minutes or until the juices start to leave the mushrooms. Pour in the stock or water and bring to a boil. Add the dried mushrooms, reserved soaking liquid, thyme, and salt and pepper to taste. Reduce the heat to low, partially cover, and simmer gently for 30 minutes, stirring occasionally. Blend 3/4 of the soup in a blender or use a hand blender to blend a portion of the soup. Return the processed soup to the pan and stir in the cream or yogurt. Simmer for a few minutes more. Check the seasonings and add more water if necessary. Serve hot or let cool and reheat before serving. Makes 4 to 6 servings