This might be the most flavorful mushroom soup I’ve ever made. The deep earthy flavor comes from the mushroom broth, with a natural sweetness added by leeks and herbs. A splash of cream introduces a layer of richness. This combination, along with the savory umami taste that mushrooms naturally possess, creates a soup that’s rich in flavor and deeply satisfying. Umami is often described as the fifth basic taste, characterized by a rich and savory flavor that deepens the overall taste experience in foods like broths, meats, and certain vegetables.
Ingredients
For the mushroom broth:
- •2 leeks, dark green parts only (white and light green parts reserved)
- •4 cloves garlic, smashed
- •13 cm (5 inch) piece of kombu
- •473 ml (2 cups) dried mushrooms of your choice
- •1 parmesan rind
- •10 peppercorns
- •15 cm (6 inch) piece of ginger
- •Large splash of tamari
For the soup:
- •30 ml (2 tablespoons) olive oil
- •454 grams (1 poumd) fresh mixed mushrooms, sliced
- •Salt, as needed
- •2 leeks, white and light green parts, thinly sliced
- •1 shallot, finely chopped
- •3 garlic cloves, minced
- •15 ml (1 tablespoon) chopped rosemary
- •15 ml (1 tablespoon) thyme leaves
- •60 ml (1/4 cup) Madeira wine
- •30 ml (2 tablespoons) white miso paste
- •113 grams (4 ounces) butter
Preparation
For the mushroom broth: In a large pot, combine all broth ingredients with 1.4 liters (6 cups) water and bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 hour. Set aside .9 liter (4 cups); reserve any remaining for another use.
For the soup: In a large pot over medium heat, combine the olive oil, fresh sliced mushrooms, and a pinch of salt. Saute until the water in the mushrooms has been released.
Add white and light green parts of the leeks, shallot, garlic, rosemary, and thyme. Saute for 1 more minute. Add wine, miso paste, butter, and mushroom broth. Bring to boil, reduce and simmer uncovered for 30 minutes.
Blend together to desired consistency. Adjust seasoning as needed
Ingredient notes
