As I was making this re-do recipe this morning I had to crack a smile – for I know one of our good readers will be beating me with their long handled spoon for using so many mushrooms 😉 I promise a ‘shroom free recipe next time, A.P. 😀 But hey, it was her fault – she gifted me with a couple large tubs of them this past summer at Trails Fest.
You really have to love mushrooms for this soup – a bonus is that you can use any type from white to whatever exotic dried ones you might have around.Many grocery stores now carry a wide range of dried delicacies in their produce department.
This isn’t a super filling soup, rather it works better as a starter or as a light lunch. In winter though you need to stay hydrated and this soup will encourage you to drink up.
You can make it more filling by using it as a sauce over rice/couscous and adding Parmesan cheese if you like. The recipe itself is very low sodium so add salt to taste!
In a sandwich bag:
1 cup dried mushrooms, slightly crumbled (pre-sliced)
In a snack bag:
1 Tbsp all-purpose flour
2 tsp low sodium bouillon (vegetable, chicken or beef)
1/2 tsp dried lemon zest
1/2 tsp dried parsley
1/4 tsp diced dried garlic
1 packet or 1 Tbsp olive oil
Salt and pepper to taste
Add cool water to cover the mushrooms. Seal bag tightly and let sit for at least 5 minutes, though 15 to 30 minutes is better. When ready drain off the remaining broth into a mug and set aside.
Heat the oil in your pot over a low flame, add in the mushrooms and cook for a minute or so, constantly stirring. Add in the flour mixture and stir till combined.
Add in the mushroom broth and stir till smooth. To that add in about 1 1/2 cups cool water. Stir well, raise the heat and bring to a boil. Lower to low flame, cover and simmer for 5 minutes. Stir periodically.
Turn off the stove, season to taste with salt and pepper. Let cool if needed.
Serves 2 as a starter or small lunch.