Soup is one of my favorite things to eat and make actually. Sometimes, I wish the bowl were bottomless! It's filling, satisfying and comforting all at the same time. Here's a recipe for a mushroom soup using Polish dried Borowik (king of mushrooms) mushrooms which I picked up here in Philadelphia.
Philadelphia has a rather large Polish population in the neighborhood of Port Richmond, were my mother grew up. Polish grocery stores carry Polish products of all sorts. These mushrooms caught my eye and made me reminisce about that earthy soup, usually served on holidays. My mother's version adds potato dumplings and prunes. Tonight, I garnished mine with sherry and a dollop of sour cream.
1.4 (or there abouts )oz. dried Borowik or dried porcini mushrooms
2 pints white (button) mushrooms
8 cups beef stock
3 cups water
3 stalks celery with leaves
1 medium onion
1 cup half and half
1/2 cup sherry
2 tablespoons of butter
2 tablespoons olive oil
salt and pepper to taste
In a sauce pan, bring 3 cups of water to a gently boil. Add dried mushrooms and reduce heat to simmer for 30 minutes uncovered.
In a pot (I use le creuset enameled cast iron dutch oven), saute fresh mushrooms in 1 tbsp. butter. Add a pinch of salt to allow mushrooms to release their liquid. Set aside in a bowl.
In same pot, heat butter and olive oil over medium heat. Add shredded carrots, diced onion and diced celery. Saute gently for 10 minutes. Add beef stock and simmer gently, uncovered for 30 minutes.
Strain beef stock and discard vegetables. Return stock to pot and add sauteed mushrooms and dried mushrooms with liquid. Simmer uncovered for 10 minutes. Add half and half and sherry.
Blend in blender or use immersion blender to get desired consistency.
Serve with a dollop of sour cream and a shot of sherry on the side!
*Don't forget to inspire me with your soup challenge recipes!*