Mixed Mushroom Soup

It poured today! Yes, it is Seattle and it rains all the time, but the sky really opened up this week and poured much more than it has in a while. I’m proud to say we did get out of the house for a little bit with friends, but more on that later. I truly love the rain, and when it comes to dinner, a hard rain like today’s puts me right back in the mood for soup. I’ve had my eye on this 101 cookbooks recipe for a while and knew it would be the perfect, quick Saturday-evening-in meal. And then as I was chopping my mushrooms I noticed that it calls for pre-cooked barley. Oops. So we made a little substitution for the quick cooking bulgur we had on hand and voila! Another fabulous, easy half hour meal.

Mixed Mushroom Soup
via 101 cookbooks

3 tablespoons extra virgin olive oil
1 pound assorted fresh mushrooms, cut into bite-sized pieces
(I used a 1/2 pound of crimini and 1/2 pound mix of Oyster and Porchino)
fine grain sea salt & freshly ground pepper
1 medium yellow onion, finely chopped
1 medium red onion, finely chopped
2-3 tablespoons soy sauce
3/4 cup uncooked bulgur
6 cups vegetable broth
1/4 teaspoon toasted sesame oil
finely chopped chives, to serve

In your largest, widest soup pot heat two tablespoons of olive oil over medium-high heat. Stir in the mushrooms and season with salt and pepper. Cook, stirring a couple times along the way, until the mushrooms release their liquid and are deeply browned, about 8 minutes. Remove the mushrooms from the pan, set aside on a plate.

Using the same pot, heat the remaining tablespoon of oil over medium-high heat. Stir in the onions and cook until tender, about 10 minutes. Stir in 2 tablespoons of the soy sauce, the bulgur, and  vegetable broth. Bring to a simmer, then reduce the heat a bit. Add the mushrooms and cook another 15 minutes, or until the bulgur is completely cooked. Stir in the toasted sesame oil and taste. You might want to add remaining tablespoon of soy sauce, particularly if your broth wasn’t very salty. And you might want to add more toasted sesame oil a few drops at a time. Just keep tweaking until everything balances out for you. Serve sprinkled with lots of chopped chives.

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3 comments
  1. This looks lovely and so fast! Thanks for sharing. Have a bunch of crimini in the fridge looking for a home.

  2. What a beautiful looking soup. I love the idea of adding bulgar wheat and toasted sesame oil to vamp up a mushroom soup. Thanks for sharing

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