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  • Winter
  • 1 hr
  • Serves 8-10

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Sicilian Lemon White Balsamic Vinegar

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Mushroom & Sage Olive Oil

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Sicilian Sea Salt

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Cream of Mushroom and Lemongrass Soup

This is not your traditional cream of mushroom soup! It is much lighter both in flavor and ingredients. We find that the lemongrass adds a bright note to the mushroom's earthiness and is complimented perfectly with our Sicilian Lemon Balsamic.

Ingredients

  • 3 stalks of celery, sliced thinly
  • 6 shallots, cut in half and sliced thinly
  • 1 reed of lemongrass
  • 32 oz mixed mushrooms (cremini, shiitake, oyster, white button)
  • 4 T Mushroom & Sage Olive Oil
  • .3 oz dried porcini mushrooms
  • 1 1/2 c boiling water
  • 1/4 c flour
  • 1 1/2 c dry white wine
  • 1/4 c fresh cream
  • water or stock, as needed
  • 2 t grated ginger
  • 1 c reserved roasted mushrooms
  • 2T Sicilian Lemon Balsamic
  • freshly chopped parsley
  • French Provencal Sea Salt

Directions

  • 1. Preheat the oven to 400 degrees. Prepare boiling water and soak the dried porcini for at least 20 minutes. When the oven is to temperature, lay the fresh mushrooms on a sheet tray and drizzle with 1 T mushroom oil and salt. Roast until lightly golden, about 25 minutes.
  • 2. In a heavy bottom pot, bring 3 T of olive oil to medium heat. Add in the shallot, celery and lemongrass, a pinch of sea salt and sweat at medium heat until softened. Add in all but ¼ c of roasted mushrooms and sift in the flour. Cook 1 minute, stirring. Reserve ¼ c mushrooms for garnish. Add in the wine and reduce, about 2 minutes.
  • 3. Strain the porcini liquid through a cheesecloth or coffee filter and add it to the pot. Rinse the rehydrated porcini to remove any sand and add them as well. Simmer for 25 minutes and add water or chicken stock as needed to cover.
  • 4. . In a small bowl, toss the ½ c reserved warm mushrooms, grated ginger, lemon balsamic and sea salt. Set aside for garnish.
  • 5. Process the soup in a blender until smooth. Adjust consistency with water or stock and taste for seasoning (adjust with sea salt if needed). Plate and finish with cream. Garnish with the roasted mushrooms and lemon mixture.

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Cream of Mushroom and Lemongrass Soup

  • Winter
  • 1 hr
  • Serves 8-10

This is not your traditional cream of mushroom soup! It is much lighter both in flavor and ingredients. We find that the lemongrass adds a bright note to the mushroom's earthiness and is complimented perfectly with our Sicilian Lemon Balsamic.

Ingredients

  • 3 stalks of celery, sliced thinly
  • 6 shallots, cut in half and sliced thinly
  • 1 reed of lemongrass
  • 32 oz mixed mushrooms (cremini, shiitake, oyster, white button)
  • 4 T Mushroom & Sage Olive Oil
  • .3 oz dried porcini mushrooms
  • 1 1/2 c boiling water
  • 1/4 c flour
  • 1 1/2 c dry white wine
  • 1/4 c fresh cream
  • water or stock, as needed
  • 2 t grated ginger
  • 1 c reserved roasted mushrooms
  • 2T Sicilian Lemon Balsamic
  • freshly chopped parsley
  • French Provencal Sea Salt

Directions

  • 1. Preheat the oven to 400 degrees. Prepare boiling water and soak the dried porcini for at least 20 minutes. When the oven is to temperature, lay the fresh mushrooms on a sheet tray and drizzle with 1 T mushroom oil and salt. Roast until lightly golden, about 25 minutes.
  • 2. In a heavy bottom pot, bring 3 T of olive oil to medium heat. Add in the shallot, celery and lemongrass, a pinch of sea salt and sweat at medium heat until softened. Add in all but ¼ c of roasted mushrooms and sift in the flour. Cook 1 minute, stirring. Reserve ¼ c mushrooms for garnish. Add in the wine and reduce, about 2 minutes.
  • 3. Strain the porcini liquid through a cheesecloth or coffee filter and add it to the pot. Rinse the rehydrated porcini to remove any sand and add them as well. Simmer for 25 minutes and add water or chicken stock as needed to cover.
  • 4. . In a small bowl, toss the ½ c reserved warm mushrooms, grated ginger, lemon balsamic and sea salt. Set aside for garnish.
  • 5. Process the soup in a blender until smooth. Adjust consistency with water or stock and taste for seasoning (adjust with sea salt if needed). Plate and finish with cream. Garnish with the roasted mushrooms and lemon mixture.