Merry Mushrooms - Mushroom Soup

I will be the first to admit that I love mushrooms and cream together.  Whether it's homemade Cream of Mushroom soup, Mascarpone and Mushrooms tossed with Rigatoni, Mushroom Gravy over Biscuits (an excellent alternative to sausage gravy), or Mushroom Chowder, I love them all.  Every once in a while though, when I'm in a 'shroom mood, dairy just doesn't sound appetizing at ALL.

That is when I turn to this brothy version of mushroom soup. It's super simple and positively delicious; especially when the chilly grip of autumn begins to seep into your bones, like today.... This soup really heats up your core... sending waves of warmth radiating through your chilled limbs. 

Brothy Mushroom Soup

1 lb Crimini Mushrooms, sliced
1 oz dried Shiitake mushrooms, Stems removed
1 1/2 oz Carrot, shredded
2 oz Shallot, minced
1 1/2 oz Celery, chopped
1 oz Leek, sliced
3 oz Bacon, Chopped
2 TB Unsalted Butter
1/2 cup White Wine
4 Cups Chicken Stock (though Vegetable will work too)
Kosher Salt
Black Pepper
1 tsp dried Chervil
Celery Leaves to garnish

Slice all the Crimini mushrooms.

Remove the stems from the Shiitake.

Shred, mince, chop and slice all the vegetables, respectively.
Chop the bacon.

OK, now your ready.
In a medium soup pot, cook bacon over medium heat until the fat renders out.

Remove bacon from the pot.

Add the vegetables and saute in the bacon fat until tender.....

Remove vegetables.

Melt 2 TB Butter in the bottom of the pot.

Add the Crimini mushrooms and saute, stirring occasionally, until they begin to cook down.(about 10 minutes)

Add the dried Shiitake, Wine, Chicken Stock, Vegetables and Bacon back to the pot.

Bring to a simmer, then cover and simmer for 20 minutes.

Adjust seasoning with Kosher Salt and Black Pepper and stir in the Chervil.
Serve with Celery Leaves.

Now if I only had a big ol' crusty sourdough baguette.  

Mangia!!
~~