Mushroom Stock Soup Recipe

Written by Robert J. Matthews

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1 oz dried porcini mushrooms 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 2 cloves garlic, minced

Ingredients

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1 tsp fresh thyme leaves 1 bay leaf 8 cups water 2 tbsp olive oil Salt and pepper to taste

Ingredients

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Add the dried porcini mushrooms, thyme, bay leaf and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes.

Instructions

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Remove from heat and discard the bay leaf. Use an immersion blender to puree the soup until smooth.

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Alternatively, you can strain through a fine mesh sieve and discard solids.

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Return the soup to pot and reheat gently. Season to taste with salt and pepper.

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To serve, ladle soup into bowls and garnish with fresh thyme leaves or mushrooms.

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