Mushroom Soup

Mushroom Soup

A clear and hearty broth with a bit of sweetness from the parsnip.

Mushroom Soup

Adapted from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison


25 g dried mushrooms
2 Tbsp olive oil
1 onion, diced
1/2 pound fresh mushrooms, cleaned and sliced
1 parsnip, peeled and diced
1/2 tsp dried thyme
salt and pepper


Soak the dried mushrooms with 3 cups hot water and set aside. In a soup pot, heat the olive oil and fry the onions until translucent. Add the mushrooms and parsnip and fry until the mushrooms are well browned. Add the dried thyme and the dried mushrooms including the soaking liquid and simmer for about 20 minutes. Add salt and pepper to taste.

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