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Simple Mushroom Soup

Have you ever had a life changing soup?

For me it was at The Grey Plume in Omaha Nebraska, one of the most sustainable restaurants in America.

The flavor combo was mushroom & grapefruit. Sounds kind of weird, I know...but trust me it's delicious.

I still make my version of this soup all the time because it's such an exciting way to take simple ingredients to the next level.

Try it for yourself:

Ingredients

  • 4 tbsp ghee, grass fed butter or olive oil
  • 1.5 lbs mushrooms {1 lb cremini, 1/2 lb shitake, 1/2 lb button}
  • 2 garlic cloves
  • 1/2 tsp kosher salt
  • 1 tbsp champagne vinegar
  • 4 cups vegetable broth
  • 1 cup grated parmesan cheese
  • 1 large grapefruit {gives you about 14 segments}
  • Celery leaf, chives or parsley

How to

  • Remove the stems from the mushrooms and wipe away the dirt by using a damp paper towel. Slice mushrooms into 1/4 inch pieces and add to a bowl. {Save 6 mushrooms to sauté as a garnish if you're into that}
  • Mince the garlic and add into the bowl with the mushrooms
  • Heat the fat of your choice in a heavy bottom soup pot on medium high heat. Add the mushrooms, garlic & salt. Stir well and sauté for 5 minutes
  • Add the champagne vinegar and vegetable broth. Bring to a boil and reduce to a simmer. Cover the pot and cook for 15 minutes
  • Allow the soup to cool slightly, then transfer to a blender. Be very careful when blending a hot soup. Slow & steady is the motto. (Or use a hand-held blender)
  • Blend the soup with the parmesan cheese until nice and creamy. {You can make this soup without the cheese if you're avoiding dairy}
  • Once you are finished blending, carefully add the soup back into the pot. Bring to a simmer and cook for another 10 minutes
  • Sauté the mushrooms you saved for garnish in 1 tbsp of the fat of your choice. Once they are golden brown, remove and start segmenting the grapefruit {Here's a chef to teach you how to segment a grapefruit}
  • Ladle the soup into bowls and garnish with grapefruit, sauteed mushrooms & something green. I love to use celery leaf, but some chopped chives or parsley would work perfectly

From #korKitchen to your kitchen - Enjoy!

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