Mushroom Soup

Mushroom Soup

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Ingredients

• 1 cup (250 mL) chopped onions
• 1/2 cup (125 mL) diced celery root (for a milder flavour substitute with 1 cup diced celery)
• 1 cup (250 mL) sliced Ontario button mushrooms
• 1 tbsp (15 mL) dried onion
• 3 cloves Roasted garlic
• 4 cups (1 L) of sodium reduced chicken stock (may substitute with vegetable stock)
• 1/2 cup (125 mL) good quality sherry (may substitute with alcohol free white wine if preferred)
• 1 tsp (5 mL) dried fine herbs
• 1/4 tsp (1 mL) ground nutmeg
• 2 tbsp (30 mL) butter (may substitute with canola or sunflower oil)
• 3/4 cup (180 mL) sliced Ontario Oyster mushrooms
• 3/4 cup (180 mL) sliced Ontario Shiitake mushrooms
• Salt and pepper to taste

Instructions

Using a large stock pot:
1. To large stock pot, add 1 tbsp butter with diced onion and celery root (or celery). Stir over medium heat until vegetables sweat and soften, approx. 6-8 minutes. Add mushrooms and dried onions and stir to coat. Continue cooking for approx. 3 minutes to soften mushrooms.
2. Add roasted garlic, dried herbs, nutmeg, stock and sherry.
3. Gently simmer for 40 minutes.
4. When soup is nearly done, lightly sauté sliced oyster and shiitake mushrooms in butter and set aside.
5. Remove soup from heat and puree using an immersion blender or blender of your choice.
6. Serve in bowls and top with oyster and shiitake mushrooms.
Using a Pressure Cooker:
7. Add all of the ingredients except for oyster and shiitake mushrooms to pressure cooker. Bring the soup up to temperature or until red safety valve comes up, approx. 20 minutes.
8. When soup is nearly done, lightly sauté sliced oyster and shiitake mushrooms in butter.
9. Turn off soup when done and puree using an immersion blender or blender of your choice.
10. Serve in bowls and top with oyster and shiitake mushrooms.

Notes