Mushroom Soup with Pepitas Gremolata
Gourmet Soups, Stews, & Bisques
Thanks to home cook extraordinaire and MTG fan Patrick Schwab for this deliciously different recipe! A couple of tips from Patrick: If you can get them, it is the fresh chanterelles that really make this dish. Gremolata is traditionally made with chopped garlic, parsley, and lemon peel; this one incorporates roasted, chopped pepitas (pumpkin seeds) and uses orange peel instead of lemon.
1 1/2 ounces dried chanterelle mushrooms
1 cup hot water
4 tablespoons butter (Kerrygold preferred), divided
1 1/4 cups chopped onion
1 cup sliced, peeled carrot (about 1 large)
Scant 1/2 teaspoon salt, plus additional as needed
Ground black pepper
1 pound crimini (baby bella) mushrooms, sliced (about 6 cups)
1 1/2 ounces Veggie-Stock Gold® dissolved in 4 cups hot water
1/2 cup coarsely chopped fresh parsley
1/3 cup plus 1 tablespoon olive oil
1/4 cup pepitas (shelled pumpkin seeds), pan roasted, finely chopped
2 teaspoons finely grated orange peel
1 garlic clove, minced
12 ounces assorted fresh wild mushrooms (such as chanterelle, crimini, and stemmed shiitake), sliced (about 5 cups)
Place the dried chanterelles in 1 cup of hot water. Let them soak until they're soft, about 20 minutes. Strain and reserve the soaking liquid. Coarsely chop the chanterelles and set them aside. (If there's grit in the soaking liquid, strain it again through a fine mesh strainer.)
Melt 2 tablespoons of the butter in large pot over medium heat. Add the onion and carrot and sauté until they're fork tender, about 5 minutes. Add the pound of crimini mushrooms and season with 1/2 teaspoon of salt and a few grinds of pepper. Sauté until mushrooms are brown, about 5 minutes. Add the reserved chanterelles and sauté 3 minutes.
Add 3 cups of the diluted Veggie-Stock Gold® and the reserved chanterelle soaking liquid and bring the mixture to a boil. Reduce the heat to medium-low; cover and simmer until the mushrooms are soft and the flavors blend, about 20 minutes.
Cool the soup slightly, and, working in batches, purée it in a blender until smooth, adding more stock as needed to reach the desired consistency. (Save any remaining stock for another use.)
Return the soup to the pot and bring it back to a simmer.
Mix the parsley, olive oil, pepitas, grated orange peel, and garlic in small bowl to make the gremolata, then set it aside.
Melt the remaining 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the 12 ounces of assorted wild mushrooms and sauté until they're soft and browned, about 10 minutes. Season to taste with salt and pepper.
Divide the soup among 6 warmed bowls. To serve, top with the sautéed mushrooms and gremolata.