We used to make a more traditional mushroom soup at The New Deli, using a roux of flour and butter. But why use flour if you can go gluten-free, and let something else give the soup body?
Now we caramelize a pile of onions in butter until golden, then puree that with some mushroom powder. This porcini powder from Amazon is super flavorful. It’ll last a while, which is good, since it is a bit pricy!
We also tried to make our own mushroom powder, which is what the French use in some of their fancy recipes. It can be made with dehydrated mushrooms (see nomnompaleo’s recipe here), but it was way too much work when we tried to dry our own mushrooms… (I’m sticking with already-made porcini powder!)
- 3 lb. onion
- 2 TBS. minced fresh garlic
- 1/2 c. butter (1 stick)
- 2 TBS. (1 oz.) mushroom powder
- 2 TBS. Worchestershire
- 2 tsp. salt
- 1 c. cream
- 1-2 lb. mushrooms
- Optional: fresh thyme
- Enough liquid to get to right consistancy
Saute the onion and garlic in butter until golden and somewhat caramelized: > 3 lb. onion > 2 TBS. minced fresh garlic > 1/2 c. butter (1 stick)
Add: > 2 TBS. mushroom powder
Stir mushroom powder in; bring back to a boil, then puree until smooth (in blender, food processor, or with immersion blender).
In hot skillet, brown the fresh, sliced mushrooms in a bit of olive oil, not adding too many at a time, or they’ll just steam. Use: 1-2 lb. mushrooms
Add to the pureed onion mix in pot, stirring until smooth: > 2 TBS. Worchestershire sauce > 2 tsp. salt > 1 c. cream > Optional: fresh thyme > the grilled mushrooms > Enough liquid to get to right consistancy
Serve with a swirl of sour cream or yogurt if desired.