Lovin’ Spoonfuls: Warm Up with Mushroom Soup

Go a little bit wild with this exotic mushroom soup

mushroom-soup

DIP SERVICE GET YOURSELF SOME THICK-CRUSTED BREAD, LIKE CIABATTA OR SOURDOUGH, TO SOAK UP THE SOUP. Photo by Cassandra Stiltner

Chunky turtleneck? Check. Ski passes at the ready? Check. Cozy fire? Check. Yup, it’s soup season. We asked Richard Glover, executive chef of Fooducopia in Wash Park, for his favorite hearty version. “Mushroom soup has a special spot in my soul,” he says. “And the more flavorful the things you start with, the more flavorful the dish you end with. The mushrooms in this soup are not as common as others (though still available at places like Whole Foods), so it’s a great way to try something different.”

Wild Local Mushroom Soup
INGREDIENTS
2 cups onion, finely chopped
1 cup salted butter
1 bulb garlic, chopped
6 ounces mitake mushrooms, sliced or chopped
6 ounces oyster mushrooms, sliced or chopped
6 ounces shiitake mushrooms, stemmed, with caps sliced or chopped
6 ounces cinnamon cap or porcini mushrooms, chopped
1 tablespoon fresh thyme, chopped
3 tablespoons brandy
2 tablespoons all purpose flour, optional
4 cups veggie stock
Pea shoots and barley stems for garnish

DIRECTIONS
Melt butter in large pot over medium-high heat. Add onions and sauté until golden, about 5 minutes. Add all mushrooms and thyme and sauté until mushrooms begin to brown, about 8 minutes. Add brandy, stir 30 seconds and then mix in flour—or leave it out for a gluten-free soup. Slowly stir in veggie stock and bring soup to a boil. Reduce heat and simmer uncovered for 10 minutes. Season with salt and pepper, ladle into bowls and garnish with pea shoots and barley stems.

FOODUCOPIA
1939 E. Kentucky Ave.
303.722.7838

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