This recipe is inspired by a fantastic bowl of soup I had at a local restaurant. Lightly caramelized pine nuts complement the sweet nuttiness of the mushrooms and offer textural contrast to the silkiness of the broth. As a final touch, a few mushrooms are reserved and marinated in rice wine vinegar, then added just before serving to give the soup a tangy punch. I used a simple 10-minute stock of celery, onions, and mushrooms, but meat or poultry broth could be used to impart fuller flavor. —Rivka
cremini mushrooms, quartered
shiitake mushrooms, ends of stems removed, sliced
dried porcini mushrooms, soaked in 1/2 cup hot water
stock (vegetable/mushroom or other)
fresh thyme, chopped
rice wine vinegar
Candied Pine Nuts
In This Recipe
In soup pot over medium heat, melt 2 tablespoons butter until sizzling. Add shallots, toss to coat, and cook until translucent and starting to brown, 5 minutes.
Add remaining butter and mushrooms, reserving 1/3 cup cremini mushrooms for later. Add thyme. Turn heat to medium-high. Toss to coat, and saute until mushrooms are very fragrant and have started to emit liquid, about 5 more minutes.
Add porcini mushrooms, soaking water, and all stock. Bring to boil, then reduce heat, cover pot, and simmer 15 minutes.
Meanwhile, dissolve sugar in rice wine vinegar and add reserved mushrooms. Let marinate while soup is cooking.
When 15 minutes have passed, turn off heat. Either blend soup in batches in blender or food processor, or use immersion blender to blend soup in pot.
After soup is blended, pass through a strainer to remove any stray chunks. Return to soup pot.
Add cream and brandy; stir to fully combine.
Serve hot; garnish each serving with several of the candied pine nuts (recipe below) and marinated mushrooms.
Candied Pine Nuts
In small frying pan over medium-low heat, combine sugar and pinenuts. As sugar begins to melt, use wooden spoon or a simple flick of the wrist to ensure all pine nuts are coated with the sugar.
Cook until sugar has fully melted and pine nuts are golden brown. Remove from heat; immediately transfer caramelized pine nuts to parchment paper or other nonstick surface to cool.
I'm a healthcare consultant by day, food blogger by night, and I make a mean veggie chili. I'm eat a mostly-vegetarian diet, but have a soft spot for meat, especially braised short ribs. And this profile wouldn't be complete without an admission that I absolutely am addicted to cookies and chocolate. Finally, I love the idea of food52 and can't wait to share and read my and others' favorite recipes!