Mushroom Soup - Seriously Soupy

With the Hurricane hitting NYC,  I wanted to make something for dinner that would last us a few days.  I realized that I had a ton of ingredients for a broth – specifically a mushroom broth using portabellos, porcini and regular mushrooms that would be the  base of a delicious mushroom soup. For the broth, I also used some parsnips, green onions, potatoes and thyme, bay leaves and dill for some flavoring. I loved how the rich smells took over my kitchen that created an earthy and comforting soup for the gloomy weather. What did you cook to prepare for Irene?


Mushroom Broth
4 cups of water
1 package of mushrooms, finely chopped
4 Portobello mushrooms, chopped
1 cup of dried porcini mushrooms
1 green onion, chopped
4 cloves of garlic, minced
1 bunch of dill – about a handful
2 parsnips, cut up
2 stalks of celery, cut up
1 tablespoon of thyme
3 dried bay leaves
drizzle of olive oil
pinch of sea salt


In a saucepan, heat the olive oil over a medium hear. Add the garlic and green onions and let sautee. Add the water, various mushrooms, dill, bay leaves, thyme, celery, potatoes and parsnips. Cover and let cook for an hour – checking and stirring the broth periodically. Pour the broth through a strainer for the base for your soup – you can also use the contents in the soup.

The broth can be refrigerated for up to 5 days.

Posted: Sunday, August 28th, 2011 @ 3:14 pm
Categories: soup articles, vegetarian and vegan soups.
Tags: , , , , .
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