Contributing Chef- Abby Reibman-Author of The Desk and The Stove
Soups are some of the best comfort food for the fall – hot, filling and flavourful. Typically made with cream, this hearty mushroom version is a simple and healthy dish with clean earthy flavours. If you happen to have beef or veal stock, use that to add more depth of flavour, but it’s just as good with vegetable stock. Perfect for a late supper or autumn lunch, you might even want to serve it with a dash of my beet purée! If you want to make it even more hearty, The Hostess Handbook suggests adding a bit of barley to the mushroom and spinach soup. A bowl of this soup, a glass of bordeaux, some crusty baguette and a bit of goat cheese: c’est magnifique!
Ingredients (Serves 6)2 cups g shitake mushrooms, thinly sliced
1 cup g oyster mushrooms, thinly sliced
1 cup g chestnut mushrooms, thinly sliced
3 large shallots, julienne
2 cloves garlic, crushed with the heel of your knife
6 sprigs parsley, chopped
3 sprigs dill, choped
1 sprig tarragon, chopped
2 quarts vegetable stock
3 tbl Butter
Salt and Pepper
- In a large skillet on medium-high heat, heat up the butter and a splash of olive oil with the crushed garlic to infuse.
- Add the julienne shallots and cook until translucent- approx 2-3 min. Add the mushrooms in batches, allowing some to cook down before you add in the others. Season with salt and pepper.
- Once the mushrooms have absorbed all the cooking fat and just begin to sear, deglaze with a splash of white wine. Add in the chopped herbs and mix altogether. Remove from the heat.
- In a large stockpot, bring the vegetable stock to a boil and skim off the top. Add in the sauteed mushrooms and simmer for approx 20 min. A few minutes before serving, add in the spinach so that it just wilts. Taste and adjust seasonings.
- Serve with baguette, goats cheese and a good glass of wine.