Low in calories and packed with flavor, this wild mushroom soup is delicious made with any of the wild mushroom varieties found in specialty grocers and at farmers markets.
Ingredients
43 gm
Porcini mushroom, dried
(dried; (about 1/2 cup))
227 gm
Mushrooms
(fresh; such as shiitake; oyster; and/or cremini; 3 cups))
1/2 cup
Red onion
(chopped)
1 clove(s)
Garlic
(minced)
1/4 cup
Oat flour
1/2 tsp
Rosemary, dried
(1 tsp chopped fresh; or 1/2 teaspoon dried)
1/4 tsp
Black pepper
(freshly ground)
1/2 cup
Almond milk, unsweetened
1 tbsp
Lemon juice
1 pinch
Sea Salt
(to taste)
Instructions
Place porcini mushrooms in a large heatproof bowl; cover with 4 cups boiling water. Let mushrooms soak 30 minutes; drain, reserving the soaking liquid. (You should have 3 to 3½ cups liquid.) Chop the porcini mushrooms.
In a medium saucepan combine fresh mushrooms, onion, and garlic; cover and cook over medium 10 minutes or until mushrooms have released their liquid and onion is tender.
Add chopped porcini mushrooms. Cook until any liquid has evaporated, 1 to 3 minutes. Stir in oat flour until mushrooms are thoroughly coated. Add reserved porcini-soaking liquid, the rosemary, and pepper. Bring to boiling. Reduce heat; cover and simmer 15 minutes or until soup has thickened.
Just before serving, stir in milk and lemon juice. Season with salt. If you like, serve with lemon wedges and garnish with additional fresh rosemary.
