Forest Blend Mushroom Soup


Forest Blend Mushroom Soup

Forest Blend Mushroom Soup

A mushroom soup a bit different from the usual.


  • 1 ounce My Spice Sage Forest Blend Dry Mushrooms
  • 1 ounce My Spice Sage Dried Porcini Mushrooms
  • 2 cups boiling water
  • 1/3 cup chopped celery
  • 1 tablespoon butter
  • 1 cup stock of choice
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Forest Blend mushroom powder (optional)
  • 1/2 cup room temperature labneh or cream cheese (optional)
  • 1/2 cup milk or cream


  1. Rehydrate the Forest Blend Dried Mushrooms in the boiling water until soft.
  2. In a large saucepan, melt the butter. Add the celery, and saute until translucent.
  3. Strain the rehydrated mushrooms, reserving the liquid. Add to the celery.
  4. Strain the reserved liquid, and add to the saucepan, along with your stock of choice (I used a combination of mushroom and chicken stocks), onion and garlic powders, paprika, thyme, Worcestershire Sauce and Forest Blend powder (if using).
  5. Bring to a boil over medium. Reduce heat to medium-low, and let simmer uncovered for 15 minutes.
  6. Remove from heat and puree to desired consistency.
  7. Blend in the labneh or cream cheese.
  8. Return to low and add milk or cream. Cook until heated through, stirring constantly.
  9. Serve hot.

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