Golden Mushroom Soup
If you love mushrooms this is the soup for you. A great appetizer or main course, this soup is warming and drives away winter blues. Sorry my photo doesn't have the pretty parsley to garnish, but I am out, and I promised my mom I'd post this recipe for her... 😛
- 1 Pressure Cooker or Stock Pot
- 1 1/2 cups Rehydrated Wild Mushrooms, Diced or 2 cups fresh wild mushrooms, diced
- 6 cups Baby Bella or White Mushrooms, Whole and Washed 16- 20 oz
- 1 ea Onion, Large
- 1 cup Celery
- 2 tbsp Ghee
- 2 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp Garlic Powder
- 2 tsp Salt
- 1 tsp Black Pepper, Ground
- 1 cup Sherry, Dry Cooking Wine
- 1/2 tsp Dijon or Brown Mustard
- 2 1/2 cups Stock, Mushroom (reserved from rehydrating mushrooms), Beef, or Vegetable If you use fresh wild mushrooms reduce this to 2 cups
- 1/2 cup Goat Milk Yogurt, Full Fat Or sour cream
- 2 tbsp Parsley Chopped to Garnish optional
- 4 tbsp Romano Cheese, Grated to Garnish optional
- Soak the dehydrated mushrooms as per the instructions. Reserve the water used to rehydrate the mushrooms. Loosely chop the celery, onion, and 3 cups of the mushrooms and add them to the pressure cooker with ghee, olive oil, paprika, garlic powder, salt, pepper, sherry, mustard and stock. Seal the pressure cooker and cook for 5 minutes.
- Dice the rehydrated and fresh mushrooms.
- When completed release the pressure from the pressure cooker and use a submersion blender to puree the soup base.
- Then add the diced mushrooms, reseal the pressure cooker and cook for another 2 minutes. Unseal the pressure cooker and add the yogurt and stir until fully combined. Taste and add salt and pepper as needed.
- Serve in bowls with grated Romano or a spoon full of goat milk yogurt (or both) and parsley to garnish.
I have just started experimenting with goat milk yogurt and am pleasantly surprised by it's light flavor. With this recipe, the yogurt adds a little tartness but no goat flavor. It is really delicious.