- From Fields of Greens by Annie Somerville
- 5-1/2 cups (1300 ml) mushroom stock (see mushroom stock recipe)
- 1/2 oz (14 grm). dried porcini, soaked in 1/2 cup (125 ml) warm water for about 10 minutes
- 2 tbsp (30 ml) extra virgin olive oil
- 2 medium-size yellow onions, thinly sliced, about 4 cups
- salt and pepper
- 6 garlic cloves, finely chopped
- 1 lb (.5 kg). white mushrooms, thickly sliced, about 5 cups
- 1/4 lb (.1 kg). shiitake mushrooms, stems removed, sliced 1/4 inch thick (save the stems for stock)
- 1/2 cup (125 ml) dry sherry
- soy sauce
- 1 medium-size potato, peeled and thinly sliced, about 1 cup
- 1 tbsp (15 ml) chopped fresh herbs such as parsley, thyme, and marjoram
- fresh lemon juice
- Make the stock and keep it warm over low heat.
- Pour the porcini through a fine strainer and save the liquid to use later. If the liquid is sandy, let the sand settle, then pour off the liquid.
- Finely cop the porcini, discarding any pieces that are gritty or hard. Set aside.
- Heat 1 tbsp (15 ml) olive oil in a soup pot and add the onions, 1/2 tsp (2 ml) salt, and a few pinches of pepper.
- Saute the onions over medium heat until they begin to soften and release their juices, about 5 minutes, then add the porcini and half the garlic.
- Continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize. (Add a little stock if needed.)
- After about 25 minutes, the onions should be a rich golden brown.
- While the onions are caramelizing, sauce the shiitake and white mushrooms together in 2 separate batches.
- Heat 1/2 tbsp (7 ml) olive oil in a saute pan, add half the white mushrooms, 1/4 tsp (1 ml) salt, and a few pinches of pepper and saute over high heat. As the mushrooms cook, they'll release their juices; then the juices will evaporate and the mushrooms will begin to sear. At this point they'll begin to stick to the pan, but don't stir them.
- Cook over high heat until they're golden, then stir once and continue to sear for 1 to 2 minutes.
- Add half the shiitake mushrooms, half the remaining garlic, 2 tbsp (30 ml) of the sherry, and a splash of soy sauce.
- Cook for about 1 minute, stirring as needed, until the shiitake mushrooms are tender. The mushrooms will be very dark and flavorful.
- Add a little stock if necessary to loosen them from the pan, then transfer them to a bowl.
- Sear the second batch of mushrooms in exactly the same way, being sure to save all of the flavorful pan juices.
- Add 1/4 cup (60 ml) of the remaining sherry and the porcini liquid to the onions to deglaze the pan.
- Add the potatoes and 1 cup (225 ml) stock, then cover the pot and cook over medium heat until the potatoes are soft, about 15 minutes.
- Puree in a blender or food processor until smooth, then return to pot. (This puree gives the soup its rich base.)
- Add the mushrooms and remaining stock and cook for 20 to 30 minutes.
- Stir in the fresh herbs just before serving, then season to taste with salt, pepper, and a splash of lemon juice.
- "Caramelized onions and dried porcini give this earthy soup complexity and depth. The mushroom essence comes from searing the mushrooms over high heat with garlic, sherry, and a touch of soy. All the flavors come together in the rich mushroom broth, brightened with a splash of lemon."