Maitake Mushroom Soup
Ingredients
- 4 ounces Maitake mushrooms (hen of the woods), chopped
- 8 ounces assorted mushrooms
- 3 tbsp olive oil
- 3 shallots chopped
- 1 leek chopped
- 1 onion peeled and diced
- 1 potato peeled and chopped
- 2 tbsp tamari
- 1 tbsp cognac optional
- 1 bay leaf
- 2 tbsp chopped fresh thyme
- 1 tsp chopped fresh rosemary
- salt to taste
- fresh ground black pepper to taste
Instructions
- Wash/clean your mushrooms. Set aside.
- Trim the leek and wash it. Use the soft white and green parts to add taste to your soup. You can utilize the leftovers later.
- In a large skillet, boil the vegetables. Add the leek thick parts and bay leaves. Let it simmer.
- Heat olive oil in a large saucepan. Add the veggies including carrots, chopped leek, and celery. Cook for some time until browned.
- When the vegetable stock is simmering, remove the bay leaves and leek. Add the mushrooms to your cooking pan.
- To the saucepan add the potatoes, thyme, soy sauce, and rosemary.
- Cover and bring to simmer. Allow to simmer until the potatoes are soft. Cook until the soup is creamy and thick. Also, whisk with a hand blender. If you are not comfortable with the hand blend let it cool, and then blend in an electric blender.
- Enhance the taste of your soup by adding salt and pepper, to taste.
- Pour into soup bowls and serve.
Tried this recipe?Let us know how it was!