Spring Mushroom Soup
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4 oz. Mushroom
½ C. Onion, diced ½ C. Carrot, diced ½ C. Celery, diced 1 t. Garlic, minced ½ C. cooked sweet potato, diced ¼ C. Scallion, chopped 1 T. Parsley, chopped 1 T. Chives, chopped 4 C. Mushroom stock (Recipe follows) Salt and Pepper to taste Mushroom Stock 4 C. Vegetable stock ½ C. Mushroom trimmings, roasted ¼ C. Onion, Diced ¼ C. Celery, Diced 5 ea. Peppercorns 1 ea. Bay leaf 3 ea. Parsley stems Stock- Roast mushroom trimmings from the oyster mushrooms in a 400F oven for 5-7 minutes until lightly brown and fragrant. Add all ingredients in a sauce pot and simmer for 20 minutes. Strain and reserve the stock for the soup. Soup- Bake or microwave the sweet potato until just cooked or slightly under and refrigerate. Heat a tablespoon of oil in a sauce pot. When just smoking hot add the mushrooms and sauté until golden brown and aromatic. Add the onion, celery, and carrot and cook until just soft and translucent, about 4-6 minutes on medium high heat. Add the garlic and stir for 30 second until aromatic. Add the stock and bring up to a simmer. Now add the remaining ingredients and season to taste. Simmer for 5 minutes. The soup is now ready to serve or cool down and refrigerate. |
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