PREP: 30 minutes | COOK: 45 minutes | YIELD: 12 x 1-cup servings
Love mushrooms? Then this is the recipe for you! This warm and hearty stew is packed full of our little fungi friends (and a few of my favorite winter root vegetables for good measure). This is a true immune-boosting stew that’s perfect for cold winter days.
½ cup (120 ml) dried morel mushrooms
½ cup (120 ml) dried porcini mushrooms
2 cups (480 ml) boiling water
2½ Tbsp (37.5 ml) extra virgin olive oil, divided
1 lb (454 g) cremini mushrooms, quartered or halved if small 1
lb (454 g) portobello mushrooms, stemmed, gills scraped out and cut into 1-inch pieces
½ lb (225 g) shiitake mushrooms, stemmed and quartered, or halved if small
1 leek, white and light green parts only, washed well, thinly sliced crosswise
2 carrots, peeled and cut into ½-inch pieces
6 cloves garlic, minced
3 Tbsp (45 ml) Cognac (optional)
4 cups (950 ml) low-sodium mushroom broth, gluten free if necessary
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) vegan Worcestershire sauce
1½ Tbsp (22.5 ml) Bragg’s Liquid Aminos
1 tsp (5 ml) tomato paste
2 bay leaves
1 cup (240 ml) each parsnip, rutabaga and celery root, cut into ½-inch pieces
2 tsp (10 ml) each finely chopped fresh savory, sage and marjoram
½ tsp (2.5 ml) finely chopped fresh rosemary
¾ tsp (3.75 ml) freshly ground black pepper
2 cups (480 ml) frozen pearl onions
1 tsp (5 ml) aged sherry vinegar
Optional: Truffle-infused extra virgin olive oil, to garnish
In a small bowl, place morel and porcini mushrooms and cover with boiling water. Set aside to rehydrate.
In a Dutch oven or large heavy-bottomed soup pot, heat 1 Tbsp (15 ml) olive oil on medium. Add half of cremini, Portobello and shiitake mushrooms. Cook, stirring rarely, until browned, about 5 minutes. Transfer to a bowl. Repeat with an additional 1 Tbsp (15 ml) olive oil and remaining fresh mushrooms. Transfer to the same bowl.
Heat remaining ½ Tbsp (7.5 ml) olive oil. Add leek and carrots, and cook, stirring rarely, until lightly browned and starting to soften, about 5 minutes. Stir in garlic and cook about 1 minute longer. Add Cognac, if using, and use a wooden spoon to scrape up any crusty bits that have formed on bottom of pot. Add mushroom broth and remaining ingredients up to and including black pepper. Strain mushroom-rehydrating liquid through a chinoise or China cap (if you don’t have one, see Equipment Tip). Add mushrooms and strained liquid to the stew.
Increase heat and bring stew to a boil. Cover, reduce heat to simmer and cook for about 25 minutes or until vegetables are tender. Stir in pearl onions, cover and cook about 5 minutes longer. Remove bay leaves and stir in sherry vinegar.
Ladle into bowls and sprinkle with a few drops of truffle oil if desired. Serve warm.
A chinoise and China cap are both cone-shaped strainers made with extremely fine mesh and small perforated holes, respectively. If you don’t have either, just line a fine mesh strainer with four layers of cheesecloth and you’ll be good to go!
This soup will keep in the refrigerator for up to five days.
NUTRITIONAL VALUE PER SERVING:
Calories: 168 | Calories from Fat: 34 | Protein: 7 g | Carbs: 22 g | Total Fat: 4 g | Saturated Fat: 0.6 g | Trans Fat: 0 g | Fiber: 5 g | Sodium: 253 mg | Cholesterol: 0 mg