by Evelyn C. Rysdyk
(Serves 6-12 people)
While that earthy aroma of the soil is starting to return as the ground thaws, April is often a chilly month here in Maine. Wherever you are, this is a sure way to warm the belly! It's great as either a starter course or main entree. This soup is completely gluten-free. I've been eating gluten-free for over 27 years and this soup really scores with those taste buds that have longed for a yummy bowl of creamed soup! Additionally, I make it with goat milk and goat butter since I have to avoid cow casein.
Wherever you can, use organic ingredients. They are healthier choices for you and your family and organic farming is better for the Earth!
Ingredients List:
- 2 packages (each about 1/2 oz.) of dried mushrooms Break them up while still in the package to "rough chop." (I use crimini and shiitake mushrooms from Maine company--www.oystercreekmushroom.com)
- 4 organic medium leeks--Only use the white and palest green parts--about a pound total. Chop them finely and rinse really well
- 8 oz. of unsalted butter (I use goat butter I find at my local health food store, Royal River Natural Foods in Freeport, Maine--www.rrnf.com) • 8 tablespoons of white rice flour (Don't use brown rice flour or the soup will be gritty.)
- 2 quarts organic chicken stock (substitute vegetable stock, if you prefer) • 2 pounds assorted organic fresh mushrooms--such as crimini and white--wiped clean with a damp cloth and sliced thinly. Put about a quarter of them aside.
- 2 cups milk (I use 2% fat goat milk) Grey sea salt (Such as Celtic Sea Salt)
- Pepper (white or black)
Cooking Equipment:
- A large enameled cast iron or stainless steel-lined soup pot
- A blender or food processor • Wooden spoon, slotted spoon, whisk and ladle
- Sharp knife and board for chopping • Large heat-proof, mixing bowl
- Smaller heat-proof mixing bowl
- Measuring cups
- Measuring spoons
Preparation Instructions:
(Total time from start to table -- a little over 3/4 of an hour)
- Melt the butter in the large pot on medium heat.
- Cover dried mushrooms with 2 cups of boiling water in smaller heat-proof bowl. Let stand for 30 minutes.
- While those are standing, begin sauteing the leaks in the butter. They cook until soft and translucent but NOT BROWN!! (About 10-15 minutes)
- Stir in the flour and cook 2 minutes--keep stirring it so it doesn't stick or burn.
- Whisk in the stock and soaking liquid from the dried mushrooms and bring to a boil.
- Reduce heat and simmer for 5 minutes
- Stir in the fresh and dried mushrooms--except the reserved ones--they are for the final steps.
- Add a half teaspoon of Celtic sea salt and a bit of freshly ground pepper
- Simmer for 2 minutes and then remove the soup pot from the heat.
- Carefully pour the pot contents into a large, heat proof bowl
- In batches puree in the food processor or blender, return to the pot.
- Once everything is back in the pot, put in the remaining, reserved sliced mushrooms and bring to a simmer.
- Whisk in the milk and bring to a simmer again.
- Serve immediately by ladling into individual bowls--or refrigerate, covered, for up to 3 days.
Alternative Serving Suggestions:
This soup is great with chicken! We've added thinly sliced, left-over cooked chicken to the bottoms of the individual portion bowls before adding the steaming hot soup. It's a great way to add a bit more protein to a meal.
Try experimenting with other flavors of mushrooms that you enjoy. This could also be used as a great "base" for a cream of chicken or seafood soup. Be creative and let us know how it turns out at editors@spiritliving.org!
Resources:
Royal River Natural Foods
443 US Route 1
Freeport, ME 04032
207-865-0046 Phone
www.rrnf.com
Oyster Creek Mushroom Company
Candice & Dan Heydon
61 Standpipe Rd. Damariscotta, ME 04543
Phone/Fax 207-563-1076
E-mail: mushroom@lincoln.midcoast.com
Grain & Salt Society
1-800-867-7258
info@celtic-seasalt.com
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