Mushroom Brown Butter Soup

Name: Mushroom Brown Butter Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: Four cups dried sliced shiitake mushrooms; 10 oz sliced white mushrooms; 2 large portabello mushrooms sliced; 8 oz crimini mushrooms; 1.5 sticks plus two tbsp salted butter (or vegan substitute); 2 tsp Fresh oregano (or dried); 2 tsp fresh thyme or dried; Two tsp savory; 1 tsp black pepper; 2 tsp tarragon; Diamond kosher Salt to taste; 4 cups hot water to rehydrate your mushrooms in and to use as supplementary stock; 48 oz low sodium chicken stock (veggie or mushroom stock is OK too); 1 serrano chile roughly chopped; 3 bay leaves; 1/4 cup heavy cream; Liquid smoke a few dashes; 3/4 cups flour; One or two trumpet mushrooms; Fried shallots; Truffle oil garnish; Dill

11 steps

Prep:15minCook:35min

Boyfriend requested a mushroom soup, so here’s what I came up with. I’m pretty sure this could easily be vegan if you replace the butter with miyoko butter and cream of coconut.

Updated at: Thu, 17 Aug 2023 04:48:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories320.8 kcal (16%)

Total Fat22.3 g (32%)

Carbs27.6 g (11%)

Sugars3.3 g (4%)

Protein6.9 g (14%)

Sodium349.8 mg (17%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Melt a stick of butter in a Dutch oven or stock pot.

Step 2

Stir in about half to 3/4 cup of flour consistently until it’s a touch darker than peanut butter (look, you just made roux, you fanchy motherfucker.)

Step 3

Add a minced onion to your roux, a big sliced shallot, and about 8-12 cloves of fresh minced garlic, but add the garlic after the onion and shallot have softened somewhat. Shit likes to burn.

Step 4

Add Savory, Tarragon, Black Pepper, I used some fresh oregano and thyme, but dried is fine too.

Step 5

If you need more movement add a little shiitake water (that’s from the mushrooms I’m about to address in the next paragraph)

Step 6

You’ll want to rehydrate about 3-4 big handfuls of sliced shiitake in about 4-6 cups hot water. To rehydrate, add your mushrooms to the bowl of water and cover with a paper towel IN the water to keep ‘em submerged. Dried mushrooms are floaty as hell and won’t rehydrate right if they’re not fully submerged.

Step 7

Melt and brown a half stick of butter and add your mushrooms. Salt em. I had two portabello (sliced), about 3.5 cups shiitake, 8 oz crimini, 10 oz sliced white. Once they soften up and release some water, add to a stock pot or Dutch oven. along with about 4 cups of the shiitake water and around 48 oz of low sodium Chicken (or mushroom or veggie broth), one chunked up serrano, a few dashes of liquid smoke, and about three bay leaves. Simmer for around a half hour, medium, medium-low if it starts to get wily and bubble over.

Step 8

Add maybe a 1/4 cup of cream, and blend up the whole shit. You can totally do this without cream, the roux really gives it a lovely thickness.

Step 9

I sliced up a trumpet mushroom and made cross hatches in it, then seared in oil with some salt and savory and blew it up with a little white cooking wine. Once that cooked off,

Step 10

I took a slice and laid it gently on top of a bowl of soup. Drizzle with your choice of cream, truffle oil, flake salt, fresh herbs, or maybe some sort of crouton. I added some sprigs of dill and some fried shallots I picked up at Hong Kong Market.

Step 11

Boy was very pleased.