Choosing the KING of Cozy Soups 👑

By Rainbow Plant Life · 45 min

Ingredients

Instructions

1. Optional: put the dried mushrooms in a bowl, cover with 1½ cups (360 mL) room-temperature water, weigh down with a smaller bowl, and soak 30 minutes or until softened.
2. Lift out the mushrooms. Strain the soaking liquid through a fine sieve and keep it as stock. Rinse the mushrooms in several changes of water until no grit remains, then slice them.
3. Slice the cremini and shiitake (shiitake stems removed). Tear the oyster or maitake into strips, discarding tough ends.
4. Heat the olive oil in a Dutch oven or soup pot over medium-high heat. Add the onion with a pinch of salt and cook 4 to 5 minutes until softening. Add the garlic and cook 1 to 2 minutes more.
5. Add the butter and, once melted, the fresh mushrooms and rehydrated dried mushrooms if using. Cook about 5 minutes until softened. Season with salt and pepper at the end.
6. Pour in the white wine and scrape up the browned bits from the bottom. Simmer 3 to 4 minutes, until the alcohol smell is gone and some liquid has evaporated.
7. Add the mushroom stock if using, leaving behind the last tablespoon or so as it is sediment-heavy. Add the vegetable broth (4 cups if not using mushroom stock) and the bouquet garni, bring to a boil, then cover, reduce the heat and simmer 15 minutes.
8. Scoop out ⅓ to ½ of the soup (about 2½ cups or 550 to 600 g), including some mushrooms but not the bouquet garni. Blend it with the cashews, miso and soy sauce, starting slowly and then on high until smooth.
9. Stir the blended soup back into the pot, bring to a simmer and cook 5 to 10 minutes until the flavors develop and the soup thickens slightly. Season with salt and pepper, add the Dijon mustard if using, and remove the bouquet garni.
10. Ladle into bowls, add a tiny drizzle of olive oil if wanted, and garnish with the chopped parsley or chives.

Summarized from Rainbow Plant Life's video. Watch it for the details.

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