This week, we noticed the first few brown leaves swirling at our feet and thought: it's time for soup. Everyone has a tried-and-true mushroom soup recipe -- be it delicate and creamy, brothy and fragrant, or an earthy stew. This week, we hope you'll share yours!
More about our contests»
There were many mushrooms to chop, and Merrill drew the short straw...
photo 3 of 11
Amanda started the soup base by rendering some panceta, and then adding the onions, carrots, celery and shallot.
photo 4 of 11
After the dried porcinis had reconstitued, we squeezed them dry and gave them a rough chop. Fun fact -- porcini mushrooms, when dried, have more protein than any other commonly consumed vegetable, aside from soybeans.
photo 5 of 11
photo 6 of 11
Initially, the mixture looked dry, but the mushrooms soon gave off liquid.
photo 7 of 11
photo 8 of 11
Briefly caramelizing tomato paste allowed the flavor to really develop. After, we added the sherry and soy, cooked it down, and added the stocks and the reserved porcini liquid.
photo 9 of 11
The detritus... and the soup!
photo 10 of 11
It took only 45 minutes for the barley to cook through, but the flavors really melded after an hour and a half.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.