Most mushroom soups use a cream base. This one, starting from a combination of fresh and dried mushrooms, packs in flavor with a clear broth and is free from both dairy and other "big eight" allergens if you exclude the optional soy sauce or tamari. I've suggested a packaged mushroom broth that is free from many common allergens, but all-purpose allergen-free vegetable broth is a good substitute if you're sensitive to garlic or any of the other ingredients in that broth.
- 2 T olive oil or other neutral cooking oil, divided
- 1/2 small sweet onion, minced (about 1/4 c) (optional)
- 1 lb. crimini or white mushrooms, cleaned, trimmed, and sliced
- 1/4 lb. wild mushrooms (shiitake, oyster, or wood ear), cleaned, trimmed, and sliced
- salt and pepper
- 1 package (1/2 oz.) dried wild mushrooms (morels, porcini, or a mix), soaked in boiling water for 20 minutes
- 1/2 c white wine or 1/2 c apple juice
- 6 c Pacific Mushroom Broth or allergen-safe vegetable broth
- 1 T balsamic vinegar, or more if necessary
- 1 T soy sauce or tamari, or more if necessary (optional)
- 1 T fresh thyme leaves, minced, or 1 tsp. dried thyme
- In a heavy stockpot or Dutch oven, heat 1 T olive oil over medium heat. Add onions (if using) and cook, stirring frequently, until translucent, about 3-4 minutes. Add crimini or white mushrooms and cook, stirring occasionally, until mushrooms have given up most of their water and are golden-brown. Season with salt and pepper.
- Add 1 T olive oil to pot. Add dried mushrooms. Cook, stirring frequently, until mushrooms are heated through and fragrant. Season with salt and pepper.
- Turn heat to medium-high and immediately add wine or juice to deglaze pan: as the liquid boils, use a wooden spoon to scrape any bits of mushroom and onion that may remain on the bottom of the pan. Reduce heat to medium-low and add broth. Bring mixture to boil, stirring occasionally.
- When soup reaches boiling, turn heat to warm and taste for seasoning. Add balsamic vinegar, soy sauce or tamari (if using), and thyme. Simmer for 10-15 minutes, taste again, and add more balsamic vinegar, soy sauce, salt, or pepper if necessary. Serve warm.
Serves 8 to 12.
Note: This soup may be made in advance by cooking through the end of step 3 and refrigerating. If you do refrigerate before reheating, skim any fat that may have collected on top of the soup before you put the stockpot on the stove to heat up the soup and add the final flavorings. You can do the first few steps up to three days in advance.
