First of all, I’m not even going to review last night’s Top Chef. I thought it was a really boring episode altogether. The challenges were boring, the food was boring and the results were boring. Even the great cheating “scandal” was boring. I understand why they couldn’t kick anyone off, but that doesn’t make for entertaining television. (And why was a camp for fat kids named Camp Glucose? Doesn’t glucose mean sugar? Doesn’t that seem kind of cruel?)
So, let’s talk instead about an easy, warming, cold-weather soup. This recipe uses whatever mushrooms you like, although it’s better if you mix in some different types of wild mushrooms. When I made it last night, I used dried shiitakes, portobellos and button.
Mixed Mushroom Soup
Time to make: ~30 minutes
- 1 ounce dried mushrooms (any kind)
- 1 tbsp. butter
- ½ lb. mixed mushrooms, sliced
- salt, pepper and dried herbs to taste
- 1 leek, sliced
- 1 tbsp. shallot, minced
- 1 tsp. garlic, minced
- up to 2 cups chicken stock
- 1 tbsp. sherry
- parsley for garnish
Soak the dried mushrooms in hot water for 15 minutes to rehydrate. Meanwhile, heat the butter over medium. Add the fresh mushrooms and let cook, stirring occasionally, 10 minutes. Slice and add the dried mushrooms to the mixture, reserving the mushroom soaking liquid. Season with salt, pepper and dried herbs of your choosing. Add the leek, shallot and garlic, and let cook 1 minute. Combine the mushroom soaking liquid with enough stock to make 2 cups and add it to the pot, with the sherry. Bring just to a boil. Garnish with parsley and serve.