intuitive cooking, sensible eating.

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
  1. 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.
  2. Chop up the onion, garlic, and carrot – place in a bowl. Chop up all the mushrooms and place in another bowl.
  3. Melt butter in a large stock pot, and saute the onion, garlic and carrot together.
  4. Add in the mushrooms, then the listened seasonings, and let them cook into the sauteed vegetables for a bit.
  5. Add in stock, sauces, and bay leaves.  Simmer until the liquid has reduced about half.
  6. Puree with a blender, food processor, or immersion blender.
  7. Season with salt and pepper to taste, and stir in some olive oil if you like.  Garnish with chopped paprika.

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