A delicious and earthy wild mushroom soup made with crimini and shittake mushrooms and fresh thyme.
2 cups wild mushrooms (shittake and crimini), sliced
1/4 cup white onion, diced
2 cloves garlic, minced
1/2 cup organic celery, minced
1/4 cup dry white wine
1 quart organic chicken broth (low-sodium)
2 tbsp fresh thyme, chopped
1/2 cup fat-free Greek yogurt
Kosher salt, to taste
Black pepper, to taste
2 tbsp extra virgin olive oil
1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and celery; and stir through to release the flavors, 2-3 minutes. Season with pinches of salt and pepper.
2. Add the mushrooms to the pan. Season again with salt and pepper. Cook for about 10 minutes, until mushrooms are nicely caramelized.
3. Carefully pour the white wine into the pan to deglaze — use a spatula to scrape up all the caramelized bits. Allow to reduce by 75 percent.
4. Add the fresh thyme to the mushrooms and stir through, then add the chicken broth and yogurt. Season again with salt and pepper.
5. Cover and allow to come up to a simmer.
6. Puree with a blender (a stick blender is easiest). Taste and season again, if desired.
7. Garnish with fresh chives and a drizzle of extra virgin olive oil.
Chef's Note: Fresh thyme and mushrooms go together very well. This soup, served with a tossed salad and scrambled eggs, make a delicious lunch.
In 2006, Keith Snow developed and launched Harvest Eating (www.harvesteating.com), a unique social network dedicated to seasonal cooking. Subscribers receive weekly newsletters and visitors to the Web site gain access to an ever-growing library of more than 325 cooking demonstration videos and more than 800 categorized recipes. In September 2009, Keith’s audience will expand when he debuts a new PBS TV show and cookbook, both aptly titled "Harvest Eating."