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Jewish Recipes --> Recipes --> Soups

Wild Mushroom Soup (p. 43) - Source: Levana's Table Kosher Cooking

Recipe Ingredients:

Food for the Soul

 

What Blessing do I make

 

Jewish Foods


Recipe Ingredients:
  • 1/3 C. extra virgin olive oil
  • 1 1/2 lbs. shiitake mushrooms, stems discarded, caps sliced.
  • 2 medium onions, chopped
  • 6 shallots, minced
  • 1 1/2 lbs. domestic mushrooms, sliced
  • 1/3 C. flour
  • 2 quarts (8 cups) boiling water
  • 1 C. dry sherry
  • 3 sprigs fresh thyme, leaves only
  • Good pinch of saffron threads
  • 4 bay leaves
  • Salt
  • 3 C. soy milk
  • Freshly ground pepper


Levana's Table Kosher Cooking
for Everyone by Levana Kirchenbaugh

How to Make:

Heat the olive oil in a heavy pot over high heat. Add the shiitake mushroom caps and sauté until all the liquid evaporates, about 5 minutes. Remove the mushrooms with a slotted spoon and set aside.

Add the onions and shallots to the pot and sauté until translucent, about 3 minutes. Add the domestic mushrooms and sauté until the liquid evaporates.

Reduce the heat to low, add the flour, and cook for 2 to 3 minutes. Raise the heat again and slowly whisk in the boiling water.

Add the sherry, thyme, saffron, bay leaves, and salt to taste and cook, covered, over medium heat for about 30 minutes.

Puree the mixture with an immersion blender or transfer to a food processor and process until smooth.

Return the puree to the pot, add the reserved shiitake slices, soy milk, and pepper to taste, and heat through.

Do not let the soup boil or it will curdle. Serve hot or cold.

 

Kosher Mushrooms -- Soups -- Vegetable Dishes

Cooking Tips:

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods