Double Mushroom Soup

Ingredients

2 Persons
4 Persons
6 Persons

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

2 cup dried mushrooms

Hot Water(Warm Water)

The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.

4 cup boiling water

Olive Oil

Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals

6 tablespoons olive oil

Onions

The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.

2 large onion, cut into thin half-slices

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

12 oz. fresh mushroom, thickly sliced (I used a combo of baby bella and white button mushrooms)

Chicken

Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods.

8 cups chicken stock

Parsley

Parsley or garden parsley is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region, naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.

2 tsp. dried parsley (you can use 2 tsp. fresh parsley if you have it ... I didn't) Salt and fresh ground black pepper to taste

Balsamic Vinegar

Balsamic vinegar is a vinegar originating from Italy. The original, costly, traditional balsamic vinegar, is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment.

4 tablespoons good quality balsamic vinegar, for drizzling over soup when you serve it

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

1 cup dried mushrooms

Hot Water(Warm Water)

The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.

2 cup boiling water

Olive Oil

3 tablespoons olive oil

Onions

The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.

1 large onion, cut into thin half-slices

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

12 oz. fresh mushroom, thickly sliced (I used a combo of baby bella and white button mushrooms)

Chicken

Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods.

4 cups chicken stock

Parsley

1 tsp. dried parsley (you can use 2 tsp. fresh parsley if you have it ... I didn't) Salt and fresh ground black pepper to taste

Balsamic Vinegar

Balsamic vinegar is a vinegar originating from Italy. The original, costly, traditional balsamic vinegar, is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment.

2 tablespoons good quality balsamic vinegar, for drizzling over soup when you serve it

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

3 cup dried mushrooms

Hot Water(Warm Water)

The clear liquid that has no color, taste, or smell, that falls from clouds as rain, that forms streams, lakes, and seas, and that is used for drinking, washing, etc.

6 cup boiling water

Olive Oil

9 tablespoons olive oil

Onions

The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.

3 large onion, cut into thin half-slices

Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.

12 oz. fresh mushroom, thickly sliced (I used a combo of baby bella and white button mushrooms)

Chicken

Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods.

12 cups chicken stock

Parsley

3 tsp. dried parsley (you can use 2 tsp. fresh parsley if you have it ... I didn't) Salt and fresh ground black pepper to taste

Balsamic Vinegar

Balsamic vinegar is a vinegar originating from Italy. The original, costly, traditional balsamic vinegar, is made from a reduction of cooked white Trebbiano grape juice, and used as a condiment.

6 tablespoons good quality balsamic vinegar, for drizzling over soup when you serve it

Directions

1

Bring 2 cups water to a boil, then put dried mushrooms into a plastic bowl and pour boiling water over. Let mushrooms soak 30 minutes, while you prep other ingredients. (This is the rehydration process.)
2

Peel onion and cut in half lengthwise, then cut each half into thin slices.
3

Wash mushrooms with a damp towel and then cut into thick slices.
4

Heat the olive oil in the bottom of a heavy soup pot big enough to hold all the soup.
5

Saute the onions about about five minutes, until they're well softened but not browned.
6

Add a little more olive oil if you think you need it.
7

Add sliced fresh mushrooms and saute about 8 minutes, until mushrooms have released all their liquid and it has mostly been evaporated.
8

Add the soaked dried mushrooms, mushrooms soaking water (strained through cheesecloth or a coffee filter if it needs it), chicken stock, and dried or fresh parsley.
9

Bring soup to a very gentle simmer and cook uncovered for about one hour.
10

After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more.
11

When soup has a good mushroom flavor, puree either by using an immersion blender to puree soup in the pot, or by carefully removing hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)
12

Drizzle a little good quality balsamic vinegar over each bowl of soup as you serve it hot.

Foodie Recipe