Artisans can find inspiration anywhere. Muses are all around
us. Tree, animals, colors, and even sounds can spark the smallest flame of
creativity. Fall is in full effect here in Northern Michigan. The trees are
full of colors; bright reds, oranges, and yellows. Wet ground and mosey smells
fill the air. Even though many people stay inside on a rainy day. I, however,
love to take walk around my property and view all the beauties of fall.
Does anyone out there know what type of mushrooms these are?
Fungi is one of grace and form. Their lines, colors, stature can be so inspiring. In leu of the cooler weather their warmth has inspires a fall season dish, a hot bowl of broth mushroom soup. Warms the body on a chilly, rainy day. This time of year, root vegetables, fungi, and dark greens are all in harvest. Why not find some inexpensive vegetables (discounted do to abundance in the area) at the market and utilize them in my soup? I used my mushroom steams and a basic; onion, carrot, and celery blend to make a stock. Utilized diced mushroom and dill to create a beautiful soup.
Does anyone out there know what type of mushrooms these are?
Fungi is one of grace and form. Their lines, colors, stature can be so inspiring. In leu of the cooler weather their warmth has inspires a fall season dish, a hot bowl of broth mushroom soup. Warms the body on a chilly, rainy day. This time of year, root vegetables, fungi, and dark greens are all in harvest. Why not find some inexpensive vegetables (discounted do to abundance in the area) at the market and utilize them in my soup? I used my mushroom steams and a basic; onion, carrot, and celery blend to make a stock. Utilized diced mushroom and dill to create a beautiful soup.
  |
| Store bought button mushrooms. |
Mushroom Stock Recipe
Servings: 2
Ingredients
Mushrooms 1 blue container
Mirepoix (Carrots, onion, celery) 1 full cup
Salt & Pepper To Taste
Olive Oil For cooking
- Sweat (light sear) vegetables with a little olive oil until just aromatic
- Cover vegetables with warm water and bring to a boil
- Reduce until low and let simmer 4-6 hours.
- Check water from time to time just to watch for evaporation. Add a little at a time as need to keep the pot at least half full.
- When stock is ready strain vegetables, use as desired.
You can create these recipes out of any mushroom blend. A chef told me once that button mushrooms tend to last the best when boiling long periods of time.
Mushroom Soup Recipe (Broth Style)
Servings: 2
Ingredients
Mushroom 1 blue container (any blend about 2 cups)
Dill 2 Tbsp dry/4 Tbsp fresh
Mushroom/Other vegetable Stock 4 cups
Salt & Pepper To Taste
Mushroom Soup Recipe (Broth Style)
Servings: 2
Ingredients
Mushroom 1 blue container (any blend about 2 cups)
Dill 2 Tbsp dry/4 Tbsp fresh
Mushroom/Other vegetable Stock 4 cups
Salt & Pepper To Taste
- Saute ,salt and peppered, mushrooms until just brown and soft
- Add your stock and dill, bring to a boil.
- Reduce to a simmer for 2 hours. This allows mushrooms to become
- Allow to cool. Serve with day old bread or anything for soaking up broth while eating
- Store in air tight container in refrigerator for up to one week.
Printable Recipe
I am hoping to take this
recipe further as the winter season rolls in. Using other vegetables as a base I could develop a deeper flavor profile to the simple and delicious soup.
Mushrooms where my inspiration for this fall soup. What has
inspired you? What is your fall broth soup?
WARNING: DO NOT EACH MUSHROOMS FROM YOUR YARD. MAY BE POISONOUS IF NOT IDENTIFIED BY A PROFESSIONAL. CALL 911 IF UNKNOWN MUSHROOM IS INGESTED.
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