• bronkalmes

Quattro Fungi Parmigiano Soup

Getting creative in the kitchen, I cheffed-up a mouthwatering Mushroom Parmesan Soup the other night. Bursting with flavor, I combined 4 different mushroom species & Parmesan cheese to create Quattro Fungi Parmigiano Soup. Did you know that mushrooms work in synergy? When you combine the right mushrooms they create chemical reactions to serve your body, eliminate pathogens, & boost immunity. Pretty stellar stuff!


I got the idea for this recipe from Julia Sherman's Mushroom-Farro Soup with Parmesan Broth recipe. I had no idea what the fuck pearled farro or parmesan broth were, nor do I own a dutch oven, so I decided to switch it up & simplify it for us common folk. Let's move on to the recipe, shall we?


Ingredients

  • 1 cup lentils

  • 1 tbsp butter

  • 4 tbsp olive oil

  • 5 thinly sliced shallots

  • 4 cups vegetable broth

  • 1/3 cup dried white wine

  • 5 fresh thyme sprigs

  • 1 tsp garlic powder

  • 2 tbsp red wine vinegar

  • 3 tbsp olive oil

  • 4 garlic cloves, crushed & sliced

  • 1 ounce dried mushrooms - I used Porcini

  • 1 lb. mixed fresh mushrooms - I used Crimini, Shitake, & Trumpet*

  • 1.25 cups grated Parmesan (have extra for garnish)

  • 3 tbsp Worcestershire sauce**

  • salt

  • pepper

  • parsley for garnish


The Process

  • place 1 oz. dried Porcini mushrooms in a small bowl & hydrate with 1.5 cups boiling water - I used a tea kettle to boil the water beforehand

  • in a deep saucepan or pot, heat sliced shallots, salt, butter, & 4 tbsp olive oil on medium heat until shallots are translucent

  • once shallots are translucent, add garlic - if mixture starts to crisp, add a little water to the pot

  • strain hydrated Porcini mushrooms from the water, discard of any grit, & add to pot with shallots & garlic - let cook for a couple minutes

  • next, add vegetable broth, white wine, red wine vinegar, & thyme to pot

  • bring mixture to a boil

  • once boiled, add lentils & lower heat to a simmer

  • cook covered for 25 minutes

  • once 25 minutes is up, uncover the pot & cook for an additional 25 minutes

  • in a separate pan, cook fresh mushrooms on medium heat with 3 tbsp olive oil, salt, pepper, & garlic powder - start these once you have uncovered your pot, so they will be cooking for the last 25 min. along with your soup

  • with 2-5 minutes left, add Worcestershire sauce to finish caramelizing mushrooms

  • once the last 25 minutes is up, your soup is ready to serve!

  • Pour soup into a bowl, top with caramelized mushrooms, Parmesan cheese, & parsley



Pro Tip:

  • If you do not have dried white wine, I've supplemented with white wine vinegar & it still came out tasty!


*Julia Sherman recommends Beech, Hen of the Woods, & Oyster mushrooms

**use Lea & Perrins Original Worcestershire Sauce as it is confirmed gluten-free

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