From broth to bowl, you'll need only about 15 minutes to whip up this recipe. You can make it heartier by throwing in cooked rice or quinoa just before serving, or make extra if friends stop in (just multiply the ingredients by the number of guests).
- Total Time:
- Servings: 1
Source: Blueprint, January/February 2008
For the Broth
- 2 cups store-bought mushroom broth
- One 3-inch piece fresh ginger, peeled
- 3 sprigs fresh dill
- 3 sprigs fresh mint
- 3 sprigs fresh thyme
- 1/2 red or green jalapeno, thinly sliced
- 2 slices dried porcini mushroom
- 1 teaspoon coarse salt
For the Soup and Garnish
- 2 to 3 tablespoons extra-virgin olive oil
- 6 ounces assorted wild mushrooms, such as chanterelle, shiitake, and oyster
- 1/2 shallot, thinly sliced
- 2 tablespoons white wine
- 2 to 3 thin slices red or green jalapeno
- 1/4 teaspoon fresh thyme leaves
In a small saucepan, combine all ingredients for the broth. Bring to a boil, and remove from heat. Cover, and let sit for 5 minutes. Strain.
In a medium saucepan, heat oil until very hot but not smoking. Add mushrooms and cook 4 to 5 minutes, until golden. Add shallot and cook, about 2 minutes. Add wine and cook, about 30 seconds.
Add broth and bring to a boil. Remove from heat; let steep, covered, for 5 minutes. Serve topped with sliced jalapeno and thyme leaves.