Shaggy Mane Soup
This simple Shaggy Mane mushroom recipe creates a quick and easy soup with a rich, earthy flavor.
Servings 4
Equipment
- Immersion Blender
Ingredients
- 2 pounds Shaggy Mane mushrooms
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion diced
- 2 ribs celery diced
- 1/2 teaspoon fine sea salt plus more to taste
- 5 cloves garlic minced
- 3 springs fresh thyme
- 4 cups low sodium chicken stock or vegetable stock
- 1 cup full fat coconut cream
- freshly ground black pepper
Instructions
- Wipe the mushrooms clean of any dirt using a damp cloth or paper towel. Cut each mushroom in half, then roughly chop into 1-inch chunks.
- Heat a large, heavy-bottomed pot over medium high heat. Add the olive oil and butter and cook until the butter has melted and is slightly foamy.
- Add the onion and celery along with 1/2 teaspoon of salt. Sweat the vegetables until the onion is tender and translucent, about 7-8 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds.
- Add the chopped mushrooms to the pot along with the thyme springs. Cook, stiring occasionally, until the mushrooms have fully released their liquid, about 10 minutes.
- Pour in the stock and bring everything to a low boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
- Remove the thyme sprigs from the pot. Use an immersion blender, or carefully transfer to a standard blender, and puree the soup to a smooth consistency.
- Stir in the coconut cream and cook until the soup has slightly thickened and is heated through, about 5 minutes.
- Season the soup with more sea salt and black pepper to taste. Ladle it into bowls and enjoy.