Description
From crispy enoki and lion’s mane steaks to creamy chanterelles and a mixed mushroom risotto, here’s what to make with every kind of mushroom, from button to wild.
Ingredients
Mushroom and Potato Soup with Porcini and Marjoram (Slovenian Mushroom Soup)
Equipment
- Kitchen scale
- Measuring cups and spoons
- Small bowl
- Sieve
- Vegetable peeler
- Chopping board and knife
- Large saucepan
- Wooden spoon
- Ladle
Ingredients
- 1 oz / 30g dried porcini mushrooms
- 2 tablespoons vegan butter (or olive oil)
- 1 medium brown onion, finely diced
- 2 garlic cloves, minced, divided
- 1 tablespoon plain flour
- 2 medium potatoes, peeled, washed and cubed
- 9.5 oz / 270g Swiss brown mushrooms (aka cremini and baby bell), sliced
- 2 bay leaves
- 1 teaspoon dried marjoram
- 5¼ cups / 1.25 liters boiled water
- Handful of flat leaf parsley, finely chopped, plus extra to garnish
- 1 tablespoon vinegar (preferably white wine vinegar)
- Salt and pepper, to taste
Instructions
- Soak the porcini: Cover the dried porcini mushrooms (1 oz / 30g) with warm water and leave to soak for 15 to 20 minutes, until soft. Drain, keeping the soaking water if you’d like to add it to the soup. Chop them if some of the pieces are big.
- Start the base: Melt the vegan butter (2 tablespoons) in a large saucepan over medium heat. Add the diced brown onion and sauté until translucent.
- Add the flour: Stir in half the garlic (1 clove) and the plain flour (1 tablespoon), and keep stirring for about 30 seconds.
- Simmer: Add the cubed potatoes, sliced Swiss brown mushrooms (9.5 oz / 270g), rehydrated porcini, bay leaves (2), dried marjoram (1 teaspoon), and boiled water (5¼ cups / 1.25 liters), and simmer for 20 minutes.
- Finish: Add the remaining garlic (1 clove), the flat leaf parsley (a handful), vinegar (1 tablespoon), and salt and pepper to taste, and simmer for another 10 minutes, until the potatoes are cooked through.
- Serve: Ladle into bowls and garnish with extra parsley.
Notes
Soaking water: You can add the porcini soaking water to the soup, counting it as part of the 5¼ cups / 1.25 liters. Pour it in slowly and leave the last bit behind, since any grit settles at the bottom.
