As a kid I loved mushrooms. Mushrooms then we’re very seasonal, mostly farmed and with very limited choices. My mom used them in stir fries or sometimes made this absolutely amazing mushroom and peas curry that we ate with chapptis or rice. That recipe will be for another day. For now I made a light but creamy mushroom soup with quinoa risotto. A filling and complete meal that’s very satisfying.
It’s well into May but we have been having some unseasonal weather, cloudy, rainy and cooler. This soup dinner is hearty and perfect for spring cool weather. I served it with quinoa risotto to lighten things up then topped with creamy Avocado and more sautéed mushrooms. If you love mushrooms this is a good one to try.
If you can find, use a variety of different mushrooms; shiitake, cremini, portobello, shimeji, oyster, the list is endless and fun to explore. I found a variety of these at a local vendor selling them at our farmers market.
Mushroom Soup
- 500 gms or about a pound of assorted mushrooms; shiitake, shimiji, cremini or any variety you can find
- 2 medium shallots finely chopped
- 2 tbsp olive oil oil or butter
- 3 small garlic cloves mashed
- 2 small fresh sprigs of thyme
- A cup of white wine, optional
- 4 cups veggie broth or water or combination
- sea salt and black pepper
- Truffle oil to finish optional
- parsley chopped
In a medium sauce pan, warm oil or butter. Add finely chopped shallots, garlic cloves and 3/4 quantity mushrooms. Add herbs and sauté for about 5-8 minutes until soft and slightly browned,
Add a glug of wine to the saucepan and cook for a few more minutes till the alcohol boils off.
Add the stock or water salt and pepper. Cover with a lid and bring to a simmer. Use an immersion hand blender to blend the soup until smooth (or Something like a vitamix). Season to taste.
In a small pan separately sauté the remaining mushrooms and set aside.
Avocado cream
Blend 1 large scooped Avocado, one tablespoon Parmesan cheese or vegan alternate 1 tablespoon lemon juice, a little salt and blend till smooth and creamy. Set aside.
Quinotto
- 1 cup white organic quinoa, rinsed well soaked for 30 minutes and drained
- 1 tablespoon olive oil or butter
- 2 cups veggie broth, kept hot
- 1 small shallot
- salt and pepper to taste
- 1 tablespoon Parmesan cheese to serve.
Warm oil or butter in a sauce pan. Add the shallots and sauté till soft. Add the quinoa, mix with the shallot scented oil.mseason with salt and pepper. Add the hot veggie broth being the thing to a boil, simmer and cook. Cook for 12-15 minutes till quinoa is cooked and soft. Sprinkle with Parmesan cheese and mix well.
To serve
ladle hot soup into bowls, add warm quinotto, sautéed mushrooms and Avocado cream. I also like to serve with a few drops of truffle oil to finish.
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