Mushroom Comfort Bowl (Print Version)
# Ingredients:
→ Dried Mushroom Mix
01 -
A half-cup of dried porcini mushrooms
02 -
A half-cup of dried shiitake mushrooms
03 -
One cup of hot water
→ Fresh Veggie Selection
04 -
Two medium-sized white potatoes
05 -
Three garlic cloves
06 -
Seven ounces of Swiss brown mushrooms
07 -
Seven ounces of white mushrooms
08 -
A big carrot, chopped finely
09 -
Two celery stalks, diced
10 -
One large diced onion
→ Flavor Base and Seasonings
11 -
Two tablespoons of olive oil
12 -
One tablespoon of flour
13 -
Two tablespoons of butter
14 -
Three cups of vegetable broth
15 -
A spoonful of soy sauce
16 -
A spoonful of tomato paste
17 -
A half-cup of heavy cream
# Instructions:
01 -
Steep dried mushrooms in boiling water for 10 to 15 minutes. Keep the soaking liquid afterward.
02 -
Sauté the onion, carrot, celery, and potatoes in butter, then pour in the broth and the saved mushroom liquid.
03 -
Brown all the mushrooms and onions together with seasoning added while cooking.
04 -
Drop the cooked mushrooms into the base along with the tomato paste and soy sauce. Let it simmer for around 10 minutes.
05 -
Stir in a flour and water mix to thicken the soup. Add in cream and adjust the seasoning for taste. Garnish with parsley and lemon zest if you'd like.
# Notes:
01 -
If you swap the cream, it can be vegan-friendly
02 -
You can freeze this easily without the cream
03 -
Lasts up to 4 days when stored in the fridge