This rustic mushroom soup is made with three types of mushrooms offering a depth of earthy flavors that can't be beat. It is a non-dairy soup with a thick soul-satisfying texture. Paired with broiled parmesan crostini, the combination is irresistible and can be made with gluten or gluten-free bread. This is a soup that makes you long for cold weather!
10ouncesfresh Cremini Mushrooms(baby bellas), cleaned and sliced
6ouncesfresh Shitake Mushrooms, sliced
1tablespoonfresh Thyme(leaves only)
2teaspoonsfresh Sage, sliced
1tablespoonsFlour(gluten-free or regular depending on your dietary needs)
¼cupMadeira wine
2cupsLow Sodium Chicken Stock
Liquid from soaking the Porcini mushrooms(see instructions below) (1 ¾ cups)
Kosher Salt and Black Pepper(freshly ground)
Ingredients for Parmesan Crostini:
3-4French Dinner rolls or a small baguette(I used Udi’s Gluten-Free French Dinner rolls), sliced into ¾ inch thick slices
2tablespoonsUnsalted Butter, melted
½cupgrated Parmesan Cheese
Suggested garnish: finely chopped red pepper and thyme sprigs
Instructions
Place the dried porcini mushrooms in a medium mixing bowl and add 2 cups lukewarm water. Allow to sit for 20 minutes to reconstitute. Remove mushrooms and rough chop, reserving the soaking liquid. Pour the soaking liquid through a strainer to remove any sediment; set aside.
Fifteen minutes into soaking the porcini mushrooms, melt (over medium-high heat) the butter and olive oil in a large saucepan or stock pot. Add the onions, celery and garlic; sauté stirring periodically until softened about 5 minutes.
Add the mushrooms, thyme and sage. Sauté over medium heat for 5 minutes. Lower the heat to low and allow mushrooms to sweat for 5 additional minutes.
Dust the mixture with the flour, stir to fully coat and allow to cook on low 2 additional minutes.
Add the Madeira, chicken stock and strained porcini soaking liquid into the pot. Bring to a simmer and simmer on low for 30 minutes, stirring periodically.
Using an immersion blender, blend the soup (it will not be a smooth puree but rather a rustic texture). Alternatively a traditional blender may be used however pulse the blender so the soup has texture rather than a smooth puree. Salt and pepper to taste.
Instructions for the Parmesan Crostini:
While the soup cooks, preheat the broiler and place an oven rack in the top position (or close to the broiler).
Place the bread slices on a baking sheet and lightly brush both sides of the bread with the melted butter. Place underneath the broiler and toast until just turning golden (30 seconds to a minute; watch closely as bread can get overdone quickly).
Remove the baking sheet and using tongs flip the bread slices to the opposite side. Sprinkle with the parmesan cheese and return to the oven. Broil just until the cheese has melted and the exposed bread is a light golden color (30 seconds-1 minute; watch closely to avoid burning). Remove from the oven and allow to cool.