This lighter, cream-free version of mushroom soup nods to my Polish heritage. It’s typically served on Christmas Eve for the traditional fasting of Wigilia without cream, but you can add a dollop of sour cream or coconut cream for a heartier meal.
1/2 ounce dried mushrooms (oyster, porcini)
2 large potatoes
1 large carrot
1 stalk celery
1 bay leaf
6 cups water
1 teaspoon salt, divided
2 tablespoons butter
16 ounces fresh mushrooms, sliced
1 large onion, small diced
2 tablespoons minced parsley
1 cup sour cream (optional)
1 tablespoon lemon juice
Put the dried mushrooms in a bowl and pour 1 cup hot water over them. Allow to sit 2-8 hours.
Make Vegetable Broth. Cut the carrot into small bite-sized pieces. Peel and dice the potato. Mince the celery. Combine in a large pot with the water, 1/2 teaspoon salt, and bay leaf. Bring to boil and then reduce heat and simmer until potato and carrot are tender, about 15 minutes. It’s okay if the potatoes break up. They will thicken the soup.
Prepare Mushrooms. Heat butter in a large skillet over medium-high heat and saute onion and mushrooms with remaining 1/2 teaspoon salt. Drain the soaked mushrooms, reserving the liquid, and chop coarsely. Add them to the pan along with the soaking liquid that has been strained to remove dirt and grit. Simmer the mushrooms and onions until liquid has absorbed fully, about 5 minutes.
Prepare Soup. Add mushrooms to the vegetables broth along with nutmeg and parsley and simmer 20 minutes.
Stir in sour cream and lemon juice at the end.
Makes 8 one-cup servings.
Nutrition Facts (1 cup serving without sour cream)
Total Fat: 3.2g
Dietary Fiber: 3g
One thought on “Mushroom Soup”