Mushroom Hunter’s Soup – No Cream Needed!
Last week, I rented an AirBnB and headed up to Coastal Maine to do some foraging and fishing. I found a wide variety of edible mushrooms, many of which don’t keep long/travel well, like orange birch boletes. I only had a few provisions at the rented cabin, but was luckily smart enough to pack some staples – butter, carrots, celery and onions.
Eager to sample the fruits of my forage, I decided to try my hand at making a creamless, flourless mushroom soup. Crazy, I know! The end result was a truly divine umami bomb that made me instantly crave more bowls. It literally felt like a warm forest hug, in my mouth.
This recipe is so damn simple, quick, easy, and beyond yummy.. It works well with many different kinds of mushrooms, so feel free to mix and experiment!
- Butter – for sautéing the vegetables.
- Onion and garlic – the aromatics for a boost of flavor.
- Carrots and celery – to give a depth of flavor to the soup.
- Wild mushrooms – I used painted boletes (a favorite in soups), orange birch boletes, winter chanterelles, yellow chanterelles, hedgehogs, oysters and a few milky caps but this recipe will work with any combination or mixture.
- Your choice of stock – I made my own stock out of the mushroom and veggie discards. Otherwise I recommend a mixture of Chicken and Beef
- Worcestershire sauce – this adds a deep savoriness to the soup.
- Thyme, red pepper flakes, salt and pepper, bay leaf – or whatever seasonings you enjoy.
Melt butter in stock pot.
Add onion, carrot and celery cooking until translucent over medium heat.
Add minced garlic, mushrooms and thyme.
Cook for 5 minutes on medium low heat.
Add stocks, Worcestershire sauce, red pepper flakes.
Season with salt and pepper.
Reduce to low and simmer for 30 minutes.
Taste and check for seasonings.