Mushrooms are one of those foods that people either love or hate. When I was younger I think a sibling tried to gross me out by telling me they grew in poop or something so I avoided them for a long time… Until I realized that really – everything grows in poop. Hows that for an appetizing intro to a recipe? As an adult I really do adore mushrooms. They add such a nice earthy depth to soups and stews. The thing I love about mushroom soup is that it’s great on its own but it can also serve as a sauce for all kinds of recipes.
Although soup on its own is great too – it’s like a warm hug in a bowl! Last weekend at the farmer’s market we picked up some lovely dried Chanterelle mushrooms.
I’ve never actually worked with dried mushrooms before but I sure am glad we bought them. You can really taste a difference between the fresh Crimini and these Chanterelles. Usually when working with dried mushrooms you’re supposed to rinse them with boiling water and save the water for the stock. I opted out of this step and chose to let my soup simmer for a little longer.
Left overs were put to good use with some pork chops! Mmm
- 1/2 lb Crimini mushrooms, stems removed and chopped fine
- 25g dried Chanterelle mushrooms
- 2T clarified butter/ghee/cooking fat of choice
- 2 small onions chopped fine
- 4 cloves garlic
- handful of fresh thyme leaves (or 1T dried)
- 3/4 cup coconut milk
- 1/4 cup chicken stock
- 2 green onions chopped
- Salt & Pepper to taste
- Rinse and pat dry the Crimini mushrooms
- Heat a large skillet over medium heat. Melt the butter and add onion and garlic.
- Cook for about 5-10 minutes until brown and fragrant.
- Add in all mushrooms and fry for another few minutes until the Criminis begin to soften.
- Add coconut milk, and chicken stock. Let the soup simmer for a few minutes.
- Add the green onions and thyme and let the soup simmer on low for about 30 – 45 minutes to let the flavor from the Chanterelles develop.
- Let the soup thicken and serve. Like I said before, you can have this as a standalone meal or get creative and use the soup as a creamy sauce for pork chops, chicken or casseroles. I had a mushroom and sage flavored EVOO that I drizzled in and it was simply heavenly!