How To Make Homemade Mushroom Soup Without Cream
You will need:
2 lbs (or 900g) of mushrooms (you can use a mix of portbello and button mushrooms to build a variety of flavours)
1.5oz (or 40g) of dried Porcini or Shiitake mushrooms
3 garlic cloves
6 sprigs of thyme
6 cups (or 1.5 litres) of chicken stock (or vegetable stock)
3 oz – 80g Butter
2 tbsp olive oil
Salt and Pepper
2 cups of hot water
0.5 cup of white wine
Put some water to the boil and add 2 cups of freshly boiled water to your dried Porcini mushrooms. Let it steep while you prepare the rest of your ingredients.
Heat a medium sized pot with some olive oil and start frying your mushrooms over a medium heat. Allow the moisture to come out of the mushrooms as this will help concentrate the flavours. If you want, you can add about half a cup of white wine to deglaze the pot as well. Allow the liquids to reduce and take the pot off the heat.
Melt butter in a large soup pot over medium-low heat and add your leeks, onions, potatoes, garlic, and some salt and pepper. Cook gently for about 10 minutes to allow it to brown nicely.
Next add your porcini mushrooms that have been hydrated and the liquid it has been soaking in, and the chicken stock (or vegetable stock), fresh thyme, and half to three-quarters of the cooked mushrooms to the pot. Bring the heat up and once the soups starts to simmer, then lower the heat and cover the pot with a lid. Leave a small gap to allow some steam to escape. Allow the soup to simmer for 30 minutes.
After 30 minutes, blend the soup with a stick blender or a blender, until smooth and creamy. Thereafter you can bring the soup back up to a simmer and serve with shredded parmesan, parsley and truffle oil or extra virgin olive oil.