Savory Soup Sunday: Forest Blend Mushroom Soup

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Okay, I know it’s not Sunday. Every time I sat down to post on Sunday, I seemed to get interrupted. My intentions were good, but that’s as far as they got.

Anyway, here we go with another soup recipe. This time, I’m taking advantage of some My Spice Sage purchases. I’ve mentioned before how much I like this company’s products. I’ve ordered spices and herbs from there, of course, but it’s also a good source for dehydrated mushrooms, peppers, and myriad other things. It also solves my craving for mushroom soup, but one that is a bit different from what I usually make.

First and foremost, the mushrooms. I used My Spice Sage’s Forest Blend Dried Mushrooms. Here you find a mix of shiitake, porcini, oyster, maritake, and black trumpet mushrooms. I added more of their porcini mushrooms as well. You can certainly use fresh mushrooms, but by rehydrating dried ones, you have mushroom liquor to use in the soup. By the way, I had powdered another package of the Forest Blend and added some of that mushroom powder as well, but that’s optional.

Forest Blend Mushroom Soup

Other ingredients include ones you’d find in most soups: celery, herbs, garlic powder, and onion powder. There’s also some Worcestershire sauce, which may strike you as odd, but trust me about this.

One ingredient you might not be familiar with is labneh. Labneh is a Middle Eastern cheese, but there’s nothing exotic to make it. The easiest way is to buy a container of your favorite plain yogurt. It can be full fat, low fat, or fat free. It’s your choice. Seriously, that’s all the ingredients you need for it. Well, you can add salt, pepper, and other flavorings, but it’s your choice. As for equipment, yes, I have a couple of yogurt strainers to make it, but all you really need is a strainer and cheese cloth. Plop (technical term) the yogurt into the strainer, and let it drain. And drain. And then drain some more. Taste it along the way for tartness. The longer it drains, the more tart it tends to become. I usually let it do its thing sitting on the counter, but then, my house is usually cold year-round. You want the labneh to be thick, like a soft, room temperature cream cheese. If it’s not as thick as desired but getting a bit more tart than you think you’d like, simply let it finish draining in the fridge. If you don’t have or want to make labneh for this soup, you can use the aforementioned cream cheese.

I also used milk in the soup, but if you prefer, half and half or cream can be used. If you’re pleased with the consistency, leave it out. The same goes for the herbs/spices I used. We all have our likes and dislikes. Plus we can’t always go out and get something we’re missing for a recipe. But in many cases, you can just adjust to personal preferences and what you have on hand.

I hope you’ll give this mushroom soup a try. It’s familiar yet different. Most important, it’s very good. You can find my recipe here.



© Copyright 2017 Ida Walker, All rights Reserved. Written For: The Enabling Cook
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1 Comment for this entry

  • Jim Allen

    HI Ida:
    Thanks for the great recipe. I really love mushrooms and am excited to try making my own mushroom soup. I like the idea of using dehydrated mushrooms, I often buy in bulk and store them. Also using labneh in the soup is an interesting twist. How long does it usually take you to make?
    Jim Allen´s last blog post ..Guide to Dehydrating Pumpkin Seeds

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