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Time for Soup – Mushroom & Kasha

May 25, 2014

Mushroom & Kasha Soup

Mushroom & Kasha Soup

Soup.

When you think of soup, what comes to mind? For most people its winter; an easy meal; buttered toast; and warming.

For my kids, it’s: boring; not enough; vegetables. For me it means pumpkin; woolly socks; breakfast or lunch;  and sustaining.

My early soup memories are of canned Campbell’s chicken & vegetable or tomato soup with crumbled Salada biscuits on top! This was a Sunday night standby when mum was having the night off! It always seemed that soup was relegated as an after thought on a standard restaurant menu. Although some of my favourite culinary memories include Paul Bocuse’s mushroom cappuccino and camembert & champagne soup in the Coonawarra Valley. The very French lettuce soup that was served at a restaurant I used to work in always elicited such disdain from the patrons – until they tried it, it was beautiful!

In many other cultures soup is considered a main event. Apart from an Italian Minestrone, have you tried a Louisiana Gumbo or a Vietnamese Pho? Mmm, delicious!

I have to admit that my favourite all time soup is cream of pumpkin. It is warming and comforting and can be decadent with the right amount of cream! I tend to enrich mine with butter these days instead of dairy cream. The secret is to roast the pumpkin – caramelising the sugars by roasting ensures a rich flavourful brew with a silky texture.

And if you use a homemade stock you will get all the benefits from a nutritious bone broth to boot.

But today I am posting a hearty mushroom soup recipe – mushrooms are $2.00 a bucket at the moment from our local grocer and my dear husband keeps bringing them home!!

The buckwheat gives the soup some sustenance – use quinoa or barley if you like, but the cooking time will vary.

1 large onion
5 dried shitake mushrooms
1 carrot
2 stalks celery
60g butter
1 tab olive oil
400g open mushrooms
2 cloves garlic
thyme
salt to taste
1/4 teas white pepper
1/4 teas allspice
3 anchovies (optional)
1500g bone broth (beef or chicken)
80g buckwheat
1 tab chopped parsley
 
Soak the buckwheat in some lightly salted water for 15 minutes then rinse & drain well.
 
Mill the dried mushrooms on SP 9 for 10 seconds. Set aside.
Chop the onion, carrot, celery & garlic and chop on SP 5 for 3 seconds. Add butter, oil & thyme, anchovies & spices and saute for 3 minutes on 100⁰C, SP 1.
Add the mushrooms and pulse until chopped well but not minced. Continue to sauté for another 5 minutes.
Add the stock and dried mushroom powder and simmer on 100⁰C, SP 3 REVERSE for 15 minutes. Add the buckwheat and continue to cook for another 10 minutes SP SLOW REVERSE.
Check for seasoning and that the buckwheat is done before stirring through some parsley and serve.
I made a thin egg pancake by frying a beaten egg in lots of butter and served it shredded on top.

For another soup recipe try here and here.

 

 
 

 

 

 

 

2 Comments leave one →
  1. May 25, 2014 5:30 pm

    Another great recipe that I’m keen to try – hope we get some sunshine today (unlike yesterday), so that I can give my mushies a good sun-drenching! Thanks, Sarah

    • May 31, 2014 5:43 pm

      Oh you must miss the sunshine, we take it for granted here don’t we. And the Qld winters are so devine!

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