When I wrote this recipe I was staying with my son in the beautiful Eastern Townships of Quebec. It was fall, the leaves were scarlet, the temperatures were pleasant (although it did rain and blow at night).
My son and his buddies are mushroom savvy. I cannot overemphasize the importance of not picking and cooking/eating unknown mushrooms. The term "wild mushrooms" for this recipe refers mostly to the cooking style and ingredients used to prepare the store-bought mushrooms so that they resemble the taste and fragrance of wild mushrooms.
This recipe is an adaptation from the Vita-Prep Cookbook (the Vita-Prep is the blender made by Vita-Mix for professional chefs.)
Ingredients:
*1# (5 C.) Mushrooms, stems removed, and quartered (use fresh cremini, shitaki, etc. See the bottom warning about using unknown mushrooms.)
* 6 Tablespoons (T.) Butter or Virgin Coconut Oil
* 2 C. Carrots, chopped to 1"
* 2 C. Celery, chopped to 1"
* 2 C. Onion, chopped into 1" pieces
* 1 Clove Garlic
* 8 Cups Stock (your choice-- I use a vegetable stock)
* 3 T. Tomato Paste
* Bouquet Garni (3 sprigs Parsley, and
3 sprigs Thyme,
*1 Bay Leaf -- always remove the bay leaf before blending or serving)
* Celtic Sea Salt to taste
*Organic Apple Cider Vinegar to taste
METHOD
Set aside 1 C. Mushrooms
Chop the rest of the Mushrooms, 1 Cup at a time, -- chop at Variable Speed 3 and pulse 10 times each for a fine chop. A food processsor works well.
Saute the chopped Mushrooms in 4 T. Butter or Virgin Coconut Oil
Using Variable Speed #3, chop the Carrots, 1 Cup at a time, allowing a run of 5-10 seconds for a fine chop. Set aside.
As above, also chop the Celery, Onion, and Garlic.
Add the above to the saute Mushrooms and saute for another five minutes.
Stir in the Stock, Tomato Paste, Celtic Sea Salt and add the Bouquet Garni. Bring to a boil and then simmer, partially-covered, for 45 minutes.
Remove Bouquet Garni.
Puree the Soup in 2 batches by setting the VitaMix speed to Variable #8 for ten seconds.
Slice and saute remaining 1 C. Mushrooms and add with Apple Cider Vinegar to the puree. Reheat and serve.
Magnifique!
**DO NOT USE UNKNOWN MUSHROOMS IN ANYTHING EDIBLE. TAKE A COURSE IN IDENTIFYING MUSHROOMS. It's a good idea to cook mushrooms, particularly button mushrooms, to destroy any toxins that are natural to the raw mushroom make-up. Check out these other plantbased mushroom-y recipes:
------------------------------------------------------------
.
Comments