Mixed Mushroom Soup

Not your basic Campbell’s Mushroom Soup.

4 lg. mushrooms (about 250 gr.)
1 sm. handful dried mixed mushrooms such as porcini, chanterelle etc.
1 litre light vegetable broth (or whatever good stock you have on hand)
1 small leek (white part) thinly sliced
1 celery stalk
125 ml. milk
splash of cream
1 Tbsp of butter
1 tsp flour
1 tsp finely chopped parsley leaves (or chives)
1/2 glass of dry white wine
Salt & pepper

Soak the dried mushrooms in enough hot water to cover well (to allow for swelling) while you prepare the rest of the soup (they should soak at least 15 minutes - this can be done earlier).

Chop the vegetables and all the fresh mushrooms finely saving one for the garnish. Add to a pot with the stock. Bring it to a boil, cover, reduce heat and allow to simmer gently 15 minutes before pureeing. After 5 minutes, add the dried mushrooms with the soaking liquid and stir well.

Cut the remaining mushroom into quarters and slice not too finely. Sautée in half the butter until the liquid has reabsorbed. Set aside.

Melt the remaining butter, add the flour, stir well and allow to bubble for a few minutes. Add a ladle of soup and allow to thicken for a minute. Add to the soup with the milk and the cream. Allow to simmer gently for several minutes. Add the white wine and allow another minute of cooking time without the lid.

Serve with a spiral drizzle of cream if you like, then the sautéed mushrooms as garnish with a light sprinkle of parsley (or chive). Delicious with a good whole wheat, light rye or mixed grain bread and white wine.

Variation: a light sprinkle of thyme added to the mushroom as it sautées in the butter is delicious - adding a layer of flavour to the garnish without distracting from the intense flavours of this soup.

Mushroom Barley Soup

This is a recipe I adapted from a cookbook put out by the Fresh Tracks Cafe at the Whitewater Winter Resort in the West Kootenays. I think it is a great warming late autumn soup but it would be good any time.

1 large onion
1 tbsp butter
1 splash olive oil
3 cups chopped mushrooms (regular run of the mill white or brown mushrooms will do but I mixed them half and half with shitake)
¼ cup pot barley
½ tsp freshly ground black pepper
1 tsp fresh rosemary finely chopped
1 tsp dill finely chopped (If you prefer you could substitute fresh thyme for the dill)
A pinch of salt
1 tsp of paprika
1 bay leaf
4 cups of chicken stock or 1 - 900 ml tetrapac of chicken or vegetable stock
1 tsp soy sauce
1 cup coffee cream or whipping cream depending on how rich you want it.
½ cup chopped parsley

Heat the oil and butter in a put. Add the onions and sauté until they are translucent. Add the mushrooms and sauté until they are soft then add the barley and the herbs and spices. Sauté for about 5 to 10 minutes.
Add the stock to the pot and bring to a boil then turn the heat down to medium/low and simmer covered for about 35 or 40 minutes or until the barley is cooked.,
When it is ready, mix in the soy sauce and the cream, reheat to serving temperature and pour it into a large soup tureen, sprinkling the parsley on top and serve.