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Recipe Detail Page
Intense Mushroom Soup with Lobster Mushrooms
Holiday 2014
Using dried porcini mushrooms intensifies the flavour of the mushrooms. A drop of truffle oil at the end gives an earthy taste but is optional. Use king, shiitake, oyster and whatever other kinds you can find. If lobster mushrooms are unavailable, use oyster mushrooms for the garnish. If the mushrooms are large, cut them in half.
Serves 6
½ cup (125 mL) dried porcini mushrooms
1 cup (250 mL) hot water
1 tbsp (15 mL) olive oil
1 cup (250 mL) thinly sliced leeks
1 lb (500 g) mixed wild mushrooms, chopped
8 oz (250 g) cremini mushrooms, chopped
1 tbsp (15 mL) chopped fresh tarragon, or 1 tsp (5 mL) dried
5 cups (1.25 L) chicken stock
Salt and freshly ground pepper
1 tbsp (15 mL) soy sauce
½ tsp (2 mL) grated lemon zest
2 tbsp (30 mL) balsamic vinegar
GARNISH
2 tbsp (30 mL) butter
1 tbsp (15 mL) olive oil
6 lobster mushrooms or oyster mushrooms
2 tbsp (30 mL) whipping cream
6 drops truffle oil, optional
1 Soak dried porcini mushrooms in hot water for 30 minutes.
2 Heat oil in large pot on medium-high heat. Add leeks, mixed wild and cremini mushrooms and sauté for 5 minutes, stirring, or until mushrooms begin to lose their juices.
3 Add tarragon, stock, soaked porcini and their liquid. Bring to boil, reduce heat and cook 15 to 20 minutes or until all vegetables are tender. Season with salt, pepper and soy sauce.
4 Purée soup in blender or food processor. Return to pot and add lemon zest and balsamic. Bring to boil and simmer 5 minutes to combine flavours. Remove from heat. Season with salt and pepper, if necessary.
5 Heat butter and oil in skillet over high heat. Add lobster mushrooms and sauté until softened and limp. Season with salt and pepper.
6 Divide soup between bowls. Garnish with a drizzle of cream, a lobster mushroom, and a drop of truffle oil, if desired.
Serves 6
