Developed by Todd Schuett
Yields approximately 8 servings, more if only served as an appetizer.
Allow approximately two hours to make this (really), most of it working. This will be worth it!
- 2 medium sweet yellow onions
- 1 small garlic bulb or 5 medium cloves fresh garlic
- 2 tsp fresh ginger
- 7 Tbsp Extra virgin olive oil
- 4 Tbsp butter (substitute alternate for vegan preparation)
- 1-1/4 lbs Portabella mushrooms
- 1-1/4 lbs crimini mushrooms (also known as “Baby bella” )
- 1 tsp pepper
- 1 Tbsp Todd’s Dirt – Original
- 3/4 tsp ground celery seed
- 3/4 tsp ground thyme
- 1.5 oz (3 Tbsp) Cognac
- 3/4 cup flour
- 2 – 32 oz containers Pacific Natural Foods Organic Mushroom broth (may be located in the health food section). You may substitute beef or other broths if desired. It isbest to stick with fairly low-sodium broths.
- Fresh thyme
- Peel and coarse chop onions. Set aside in large bowl.
- Peel and mince garlic, using garlic press. Put in dutch oven or large soup pot on stove.
- Peel and mince fresh ginger, first slicing and then mincing in garlic press. Add to pot.
- Add oil and butter and melt butter on medium heat, warming garlic and ginger to release fragrance.
- Add chopped onions and coat with oil. Continue cooking on medium heat, stirring often, until onions become translucent. Turn off heat.
- Cut off ends, wash and slice crimini mushrooms. Add to pot with heat off for now.
- Wash portobella mushrooms carefully and break out stem and discard. Slice into strips about 1/4”thick and then cross-cut strips about 1” to 1-1/4” long. Add to pot.
- Add all seasonings (not flouror cognac) and stir thoroughly to mix and coat mushrooms completely with spiced oil.
- Cook on high heat until mushrooms wilt, about 10 minutes or more.
- Add in cognac whilecontinuing to stir about 3 or 4 minutes to boil off alcohol.
- Add flour a bit at a time by sprinklingand stirring, sprinkling and stirring. The roux will (or may) become quite thick and hard tostir (depending on the proportions you use and the consistency you desire).
- Turn down heat to medium and cook this roux about 5 minutes or so, stirring constantly to prevent sticking or burning.
- Slowly stir in broth, fully dissolving the roux, to the consistency you desire. Bring to a full boil for about 3 to 5 minutes to fully activate the flour, stirring constantly while boiling.
- Reduce heat to medium and simmer about 20 minutes to imbue all flavors. This will allow time to enjoy aglass of wine and some French bread with oil before starting the soup.
- Serve in bowls with fresh thyme sprinkled on top.