This post could be subtitled, “What to do with a Costco-size box of mushrooms”. I love all things Costco, so I’m always on the look-out for a way to use up the enormous quantities of vegetables that I end up with when I shop there. I buy the Costco dried mushrooms as well, so I substituted them for the fresh wild mushrooms that the original recipe called for. Of course, it’s not just mushrooms I come home with. My husband admits to being a Kirkland sort of guy, since that’s where we buy his jeans and plaid shirts.
These mushrooms were so fresh that they popped when I snapped the stems off, with dense flesh that sliced easily. I’m one of those people who won’t take the time to rub off every bit of dirt on a mushroom with a paper towel. In my experience, you get better, faster results by rubbing them one at a time under running water. Just don’t let them sit in water as they will soak it up like a sponge. Not all people with fructose malabsorption can eat mushrooms. If you have a problem with polyols, then this recipe will not work for you.
The original recipe used two large shallots, but I substituted asafoetida to get a similar depth of flavor without the fructans that shallots contain. Asafoetida is an Indian spice that tastes like onions and garlic when it’s sautéed in oil or butter. You can find it at a health food store or an Asian grocery store. As a general rule, don’t use more than a 1/4 to a 1/2 teaspoon, no matter how many onions or garlic cloves you’re replacing in a recipe. A small amount is delicious, but more is overpowering.
Don’t worry about the cream if you’re lactose intolerant. According to “Food Intolerance Management Plan”, by Sue Shepherd, most people with lactose intolerance can handle about 4 grams of lactose per serving of food without experiencing problems (page 29). Cream has less than 1 gram of lactose per tablespoon. Since there are 2 tablespoons of cream per serving in this soup (based on 6 servings), that’s less than 2 grams of lactose per serving. As always, only eat what your body can tolerate, and only you know what that is.
This soup is beautiful, with the brown mushroom slices floating on a creamy surface, and contrasting with flecks of bright green parsley.
Wild Mushroom Soup
Makes 6 – 8 servings, adapted from “Family Circle”
3 tablespoons (45 ml) butter
1/4 teaspoon (1.25 ml) asafoetida
24 ounces (680 grams) baby Portobello mushrooms, stems removed, sliced
1 cup (240 ml or 14 grams) dried wild mushrooms
1 1/2 teaspoons (7.5 ml) dried thyme
1/3 cup (80 ml) sweet rice flour
7 cups (1680 ml) chicken stock, preferably homemade
3/4 cup (180)heavy cream
1/4 cup (60 ml) dry sherry
1 1/2 teaspoons (7.5 ml) salt
1/8 teaspoon (.6 ml) pepper
1/4 cup (60 ml) parsley, chopped
Put the wild mushrooms in a small bowl and cover them with boiling water. Begin preparing the soup while the mushrooms soak for 15 to 20 minutes.
Melt butter in a large pot, add the asafoetida and stir. Slice the Portobello mushrooms and add them to the pot, along with the thyme. Turn the heat to medium and sauté the mushrooms until they release their liquid, about 8 to 10 minutes. Sprinkle the flour into the pan and stir until the flour evenly covers the mushrooms. A thick paste will form. Add the stock and bring it to a boil, stirring constantly until the paste dissolves evenly into the stock. Lower the heat to a simmer and cook for 15 minutes.
Drain the soaking liquid off the wild mushrooms and rinse them in a strainer to remove any remaining sand. Shake the strainer to remove the excess water, then finely mince the reconstituted mushrooms on a chopping board. Add the chopped mushrooms to the simmering soup.
Add the sherry and return the soup to a boil for a couple of minutes to get rid of the alcohol. Lower the heat to simmer, then stir in the cream, salt and pepper. Add less salt if you are using store-bought broth. Taste and adjust the seasonings. Sprinkle the parsley over the soup, stir, then serve.