Wild Mushroom Soup with Rosemary Breadcrumbs
While some of you are seeing signs of new life and beauty around you, here in Vancouver we are still stuck in the winter. The other day I went for a walk I had to wear mittens even though it was a bright sunny day. Honestly, it doesn’t really feel like spring is going to come soon. We even had heavy snowfall just before valentine’s day followed by glorious sunny days – not many of them but they did exist in between periods of snow and rain. All this variation in temperature put me in the mood for soup.
So, when I found wild mushrooms at the Choices market, I decided to make and share my amazing recipe for wild mushroom soup. This is a lovely recipe, rich yet simple, easy to make and tastes amazing. Fresh rosemary and garlic makes this soup extraordinary. And, the sautéed bread crumbs flavored with more rosemary are an excellent topping for this velvety mushroom soup.
Wild mushrooms have a fresher taste than the typical varieties, and a greater variety of flavors. I used beautiful winter chanterelles, fresh shitake, delicate oyster mushrooms and cute bunapi mushrooms. These are organic mushrooms cultivated on recyclable material with no chemicals or additives. If you can’t find chantrelle or oyster mushrooms, use a mix of shitake, cremini and bunapi.
This soup is definitely heavy on the mushrooms and gets the velvety texture from cauliflower and coconut milk. It will be the smoothest when pureed with a high speed blender but you can certainly use a food processor, immersion blender or standard blender for good results.
The soup is wonderful served as a meal on its own or alongside a sandwich or warm pita bread.
A little about the mushrooms
Chanterelles are the prettiest and prettiest named wild mushrooms ranging in color from orange to gold. They are true wild mushrooms because they do not lend themselves to domestication or farming. They have a slightly ruffled cap with ridges underneath that extend up to the stem.They thrive during the rainy season. If there is no rain, there will be no chanterelle mushrooms. Fall and winter is the most productive season for chanterelles, but they can appear through the spring and even in the summer in some coastal areas. Chanterelles smells incredibly good. Known for their meaty texture and a mild, delectable flavor, chefs prize chanterelles more than any other mushrooms. They can be used in any recipe calling for mushrooms, but they do best in dishes where they’re the star.
Bunapi mushrooms are also called white beech mushroom because they often grow on fallen beech trees. They are small mushrooms, grow in a cluster and have pale stems that are about a quarter of an inch thick and between two to three inches long. Both cap and stalk are edible but cut the bottom before using. Firm textured and possessing a mildly sweet, nutty taste, this mushroom can be incorporated into a broad range of recipes from soups and sauces to stir-fries.
Shitaki mushrooms are by far one of the world’s most popular edible mushrooms. They are extremely nutritious and are great for maintaining healthy immune system These are known for their meaty texture and robust flavor, so they’re great substitutes in most meat dishes. They also have a smoky taste which add plenty of flavor in everything from stir-fries and soups to pasta dishes and stews.
Oyster mushrooms are also one of the most commonly cultivated mushrooms in the world. As opposed to shiitakes, which impart an intensely meaty flavor and a sturdy texture, oyster mushrooms are delicate, tender and cook very quickly. This makes them a great option for quick meals, vibrant stir-frees and simple soups.
A lovely recipe of velvety wild mushroom soup, rich yet simple, easy to make and tastes amazing. Fresh rosemary and garlic makes this soup extraordinary.
- 130 g bunapi mushroom
- 80 g oyster mushroom
- 30 g chantrelle,
- 250 g shitaki mushroom
- 150 g cauliflower florets
- 2 tsp fresh rosemary leaves, minced
- 1 tbsp. chopped garlic
- 1 can (400 ml) coconut milk
- 1 1/2 cup vegetable broth
- 2 tsp coconut oil
- 1/3 cup fresh Gluten free bread crumbs
- 1 tsp fresh rosemary, minced
- In a small pan, gently toast the breadcrumbs and the rosemary with coconut oil until golden. Season with salt and pepper (if desired). Transfer to a bowl and set aside until ready to use.
- Clean the mushrooms with a damp towel, remove tough stems, and slice.
- Melt coconut oil in a saucepan on medium heat.
- Add garlic, mushrooms, cauliflower and rosemary. Cook, stirring occasionally, until tender and browned, about 8-10 minutes.
- Season with salt and pepper. Stir in broth, bring it to boil.
- Reduce heat and simmer for 10 minutes.
- Remove from heat and leave to cool for 5 minutes, then puree soup in blender until smooth.
- Return soup to clean saucepan, add coconut milk and heat over medium.
- Add more broth or water if it's too thick. Taste and adjust seasoning.
- Ladle the soup into bowls and sprinkle with rosemary breadcrumbs.
- Serve warm.
To make bread crumbs, place the GF bread into a blender or a food processor and pulse or let the machine run until the bread crumbs are as fine or coarse as you like them.
This post is part of Tasty Tuesdays.