This might be the most flavorful mushroom soup I’ve ever made. The deep earthy flavor comes from the mushroom broth, with a natural sweetness added by leeks and herbs. A splash of cream introduces a layer of richness. This combination, along with the savory umami taste that mushrooms naturally possess, creates a soup that’s rich in flavor and deeply satisfying. Umami is often described as the fifth basic taste, characterized by a rich and savory flavor that deepens the overall taste experience in foods like broths, meats, and certain vegetables.
Ingredients
For the mushroom broth:
- •2 leeks, dark green parts only (white and light green parts reserved)
- •4 cloves garlic, smashed
- •13 cm (5 inch) piece of kombu
- •473 ml (2 cups) dried mushrooms of your choice
- •1 parmesan rind
- •10 peppercorns
- •15 cm (6 inch) piece of ginger
- •Large splash of tamari
For the soup:
- •30 ml (2 tablespoons) olive oil
- •454 grams (1 poumd) fresh mixed mushrooms, sliced
- •Salt, as needed
- •2 leeks, white and light green parts, thinly sliced
- •1 shallot, finely chopped
- •3 garlic cloves, minced
- •15 ml (1 tablespoon) chopped rosemary
- •15 ml (1 tablespoon) thyme leaves
- •60 ml (1/4 cup) Madeira wine
- •30 ml (2 tablespoons) white miso paste
- •113 grams (4 ounces) butter
Preparation
- For the mushroom broth: In a large pot, combine all broth ingredients with 1.4 liters (6 cups) water and bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 hour. Set aside .9 liter (4 cups); reserve any remaining for another use.
For the soup: In a large pot over medium heat, combine the olive oil, fresh sliced mushrooms, and a pinch of salt. Saute until the water in the mushrooms has been released.
Add white and light green parts of the leeks, shallot, garlic, rosemary, and thyme. Saute for 1 more minute. Add wine, miso paste, butter, and mushroom broth. Bring to boil, reduce and simmer uncovered for 30 minutes.
Blend together to desired consistency. Adjust seasoning as needed