Colder Weather Soup
90 to 50 in 24 hours? Sounds like soup to me. I have been craving mushroom soup ever since I had this amazing bowl of it at Room 11 in DC on Valentine’s Day. It totally hit the spot that day, which was similarly cold on all levels. I had a small package of dried morel mushrooms in the pantry, so I used them to extract broth for this recipe. I would recommend using any dried mushrooms you can find to d0 this – it adds a depth of flavor that makes the soup even more delicious.
Room 11 Mushroom Soup
Makes about 8 servings
- Dried mushrooms (save a few for garnis)
- 16 oz mixed mushrooms of your choice
- 2 tbsp butter
- 1 carrot, roughly chopped
- 4 cloves of garlic, chopped
- 1 large vidalia onion, roughly chopped
- 2 cups boiling water for dried mushrooms
- 4 cups stock
- 2 bay leaves
- 2 tbsp sherry or red wine vinegar
- 1 tbsp worcestershire sauce
- 1 tsbsp soy sauce
- 1 tbsp coriander
- 1 tbsp paprika
- salt and pepper to taste
- Parsley for garnish
- Boil water and pour two cups into a bowl containing dried mushrooms. Let them rehydrate (at least 5-10 minutes), then strain out mushrooms and reserve stock.
- Chop up the onion, garlic, and carrot – place in a bowl. Chop up all the mushrooms and place in another bowl.
- Melt butter in a large stock pot, and saute the onion, garlic and carrot together.
- Add in the mushrooms, then the listened seasonings, and let them cook into the sauteed vegetables for a bit.
- Add in stock, sauces, and bay leaves. Simmer until the liquid has reduced about half.
- Puree with a blender, food processor, or immersion blender.
- Season with salt and pepper to taste, and stir in some olive oil if you like. Garnish with chopped paprika.