Email to Cat      

Mushroom Risotto Soup

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 2 quarts vegetable broth
  
• 1 cup dried shiitake mushrooms
  
• 1 cup hot water
  
• 2 Tbsp olive oil
  
• 1 onion, diced
  
• 2 cloves garlic, minced
  
• 2 Tbsp unsalted butter
  
• 2 cups thinly sliced cremini mushrooms
  
• 2 cups Arborio or short-grain white rice
  
• Sea salt
  
• Freshly ground black pepper
  
• ½ cup dry white wine
  
• 1 Tbsp fresh thyme leaves
  






Instructions



1. Place a large pot on the back burner of your stove and pour in the vegetable broth. Bring the broth to a simmer over medium-low heat.
   
   
2. Soak the mushrooms in the hot water until soft. Cut them into thin strips. Strain the soaking liquid into the simmering broth through a fine-mesh sieve lined with cheesecloth.
   
   
3. In a separate large pot, heat the olive oil over medium heat and cook the onion and garlic for 5 minutes. Push the vegetables to the sides of the pot, then melt the butter in the center of the pot and brown the mushrooms in batches, pushing them to the sides of the pot as you go. Add the rice to the pot, season with salt and pepper, and stir to coat in the butter and oil.
   
   
4. Deglaze the pot with white wine, cooking for 2 to 3 minutes to evaporate the alcohol. Add the thyme leaves and about 1 cup of the broth. Stir constantly with a wooden spoon until the rice absorbs all of the moisture.
   
   
5. Add another 1 or 2 cups of broth, stirring again until all moisture is absorbed. When the rice is tender but still slightly firm, add 2 more cups of broth and stir to integrate the flavors. Remove the pot from the heat, adjust the seasonings to taste, and serve.
   
   Serves 4