I had stumbled onto the concept of this full-bodied puree while browsing the website for fellow Torontonian Chef Michael Bonacini's restaurant group (which he runs with partner Peter Oliver). The franchise includes the popular (and pricey!) restaurants Canoe, Jump, and Biff's Bistro among others, and one of the things that struck me as unique (not
For instance, this pot full of goodness which serves four (four? Um, yeah... I ate it all... 4 servings for your average person, or 1 serving for me [AKA The Pig]) took advantage of oyster, shiitake, cremini and white button mushrooms, making for a rich and almost meaty puree with delicate and almost "seafoody" notes from the oyster 'shrooms poking through. I have dried porcini and morels in my cu
The best part about this pot o' greatness (besides the flavour, of course) is that the WHOLE RECIPE is under 120 calories and 1g of fat! Of course, this is a huge plus if you are a volume eater like... well... me.
But enough about me. Onto the umami!
Wild & Tame Mushroom Soup
Serves 4
1/2 large, sweet onion, diced
4 garlic cloves, minced
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
2 1/2 cups (6.5oz) assorted mushrooms, chopped (rehydrate any dried ones in boiling water)
2 cups water
2 cups mushroom stock
Salt and pepper to taste
- In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent.
- Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes, uncovered.
- If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating.
- Season to taste before serving.
Amount Per Serving
Calories: 29.2
Total Fat: 0.2 g
Cholesterol: 0.0 mg
Sodium: 472.9 mg
Total Carbs: 5.6 g
Dietary Fiber: 1.0 g
Protein: 1.8 g
well, I for one definitely want soup in summer, and yours looks great!
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