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Prep 15 mins
Cook 45 mins
This blend of different mushrooms, sherry, and spinach tastes earthy in the best way possible. It's a great alternative to typical orange-creamy winter soups. From Dave Becker's _Stewed_ by way of Serious Eats. http://bit.ly/13Z5U5u If you can't find a good selection of wild mushrooms, a mixture of cremini, shiitake and dried porcini will be almost as good. If you use vegetable stock and skip the Asiago, it's vegan.
- 1 tablespoon olive oil
- 1 cup carrot, scrubbed, 1/4-inch dice
- 2 cups Spanish onions, 1/4-inch dice
- 1⁄4 cup celery, minced
- 2 tablespoons garlic, minced
- 2 cups oyster mushrooms, quartered
- 2 cups assorted wild mushrooms, cut into 1/2-inch pieces (whatever's interesting at the market)
- 1 cup dry sherry
- 1 cup dried porcini mushrooms
- 1 quart chicken stock or 1 quart vegetable stock
- 1 pinch chopped fresh sage
- 1 cup loosely packed fresh spinach, chopped
- 1⁄2 cup enoki mushrooms, separated
- kosher salt
- cracked black pepper
- white truffle oil
- 1⁄2 cup grated asiago cheese
- In a large saucepan, heat the olive oil over high heat for 2 minutes, or until smoking hot. Decrease the heat to medium-high, and then add the carrots, onions, and celery. Saute the mixture for 5 minutes or until the ingredients are nearly caramelized.
- Add the garlic, the oyster mushrooms, and the wild mushrooms, and then continue to saute the mixture for an additional 5 minutes, or until the vegetables are nearly browned. Immediately deglaze the pan with the sherry, then bring to a boil for 1 minute.
- Add the dried mushrooms and the chicken or vegetable stock. Bring to a boil, decrease the heat to low, and simmer until the soup reaches the desired consistency. Swirl in the sage, spinach, and enokis, and then remove from the heat. Season it with the salt and pepper.
- To serve, evenly distribute the soup among serving bowls, drizzle with the truffle oil, and garnish with the Asiago cheese.