Hearty Three-Mushroom Soup
©2008 Harry Kenney
What can I say about mushrooms? Ok, first off, they’re obviously delicious! Eating-wise they can add another dimension to a steak. Or to chicken as well. They give that extra “something” when added to soups, a rice mixture or pasta. They can serve as a tasty vessel for stuffing.
In many ways they are “meaty” for both the vegetarian and the carnivore in us alike. I recall the oft-quoted here Frugal Gourmet, Jeff Smith, saying something to the effect of mushrooms being a sign of a generous God that from horse manure could such amazing things as mushrooms spring. Or something to that effect. He said it partly in jest and partly serious. Anyway, we get the idea of what he meant.
In other regards, by now you probably already know it’s a fungus or fungi. That there are edible and poisonious varieties; fortunately the poisonous ones don’t make it to the market. The term toadstools has often referred to them somewhate interchanably, especially in and since the European middle ages. However today that term seems old fashion and when it’s used — more often in fairy tales than in reality — they refer to the poisonous kind of mushroom. They can be used in medicines and lately cosmetics as well as some varieties used by shamans and others for psydelic trips. These also don’t make it to the grocers.
By the way, if you’re absolutely wild about mushrooms (edible and not) then head over to MykoWeb for what’s perhaps the greatest resource of knowledge pertaining to “mushrooms, funghi and mycology” on the Web. Just the Funghi of California section alone contains over 500 species and ia approaching 3,500 photographs.
While once considered to be without nutritional value, in modern times we know better. They are excellent sources of selenium and ergothioneine, two antioxidants, as well as copper and potassium/ Additionally, they are one of the few natural sources of vitamin D. Mushrooms are also good sources of three essential B-vitamins: riboflavin, niacin and pantothenic acid. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium.
Flavor, hmm. Overall I think mushrooms are delicous, but describing the differences in types difficult to convey, but I’ll try. Crimini taste just like white button mushrooms taste like, well, I’d have to say they are what we normally think of with a mushroom, sort of the baseline. Portobellos taste meatier somehow, and shitake a bit more spicy and a bit more aromatic. Together though, wow, what a supeb and sublime combination.
As with other recipes, substitute the chicken stock for vegetable stock and you have a 100% vegetarian version of this incredible soup. And again, if I had found vegetable stock at the store (or had the presense of mind to have made some myself homemade) I would have easily gone that way. Oh, and timewise this is fairly fast for a soup. I’ve seen a few recipes where something like this is given to take up to two hours; really, I have no idea what they’re thinking in doing that. After prep work, this takes about 40 minutes from start to finish.
Hearty Three-Mushroom Soup
©2008 Harry Kenney4 oz shitake mushrooms, cleaned, stems removed, rough chopped
6 oz baby portabellos (or mature portabellos) mushrooms, cleaned, rough chopped
6 oz crimini (or white button) mushrooms, cleaned, rough chopped
2 stalks celery, diced
1/2 yellow onion, diced
1 leek, well-cleaned, chunks
2 cloves garlic, finely minced
2/3 cup dry white wine (I used Pinot Grigio, if you’re wondering)
4 cups chicken broth (substitute vegetable broth for vegetarian version)
1 pint heavy cream
chives (topping, optional)Add butter and oil to stock pot on medium heat. Add onions, celery and garlic and sweat for about 8-10 minutes. Add all the mushrooms and more oil, cook down, stir often. Again, not trying to brown or cook completely, but partially, about 10 minutes, adding more oil if needed. Then add wine, stir and add chicken stock. Cook for 20 minutes.
Now either transfer stock in sections to food processor and return to pot or use emersion blender to puree. Mushrooms will still be there in a very fine mince. Add cream to pureed mixture and cook for 10 minutes. Top with chives. Suggest serving with crostini, fresh bread or maybe polenta rounds. Makes about six servings.
