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Creamy mushroom soup with sticky ras el hanout mushrooms

Creamy mushroom soup with sticky ras el hanout mushrooms
Rich, velvety, and full of deep, savory flavor with a gentle heat
Every spoonful is cozy comfort, topped with tender-sweet, caramelized bites

soup ⏱ 50 min 430 kcal / portion 24.0 g carbs / portion (estimated) vegetarian glutensoytree nuts 🔗 Original source

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Creamy mushroom soup with sticky ras el hanout mushrooms
v6 · rb0e705f985 20260727Z1751 3 tbsp olive oil 1 tbsp sherry vinegar 65 g pine nut flaked sea salt to taste 🍳 ⏱ 10 min saute shallot and garlic in olive oil until softened 🍳 ⏱ 1-2 min cook sherry vinegar until evaporated 🍳 ⏱ 20 min simmer dried porcini mushrooms with water until pine nuts are very soft 🔥 preheat oven to 200°C 🌀 whisk soy sauce, olive oil, maple syrup, ras el hanout, salt, and pepper until combined 🌀 toss chestnut, shiitake, and oyster mushrooms with half the oregano leaves, lemon strips, and the soy mixture 🔥 ⏱ 25-30 min roast the sticky mushrooms, tossing once or twice, until edges start to crisp 🔪 scrape roasted mushrooms and any charred bits, then hold back the lemon peel 🌀 ⏱ 5-8 min blend half the mushrooms with stock until very smooth 🔪 stir lemon juice, zest, remaining oregano leaves, and olive oil into the remaining mushrooms 🌀 adjust and season the blended soup, adding a little more water if you prefer a thinner soup 🍽 serve the soup topped with the reserved mushrooms and toasted pine nuts 🍳 toast extra pine nuts until lightly golden Creamy Mushroom Soup 🎉 1 piece shallot 3 pieces garlic 5 g dried porcini mushroom 650 ml water 2 tbsp soy sauce 2 tbsp maple syrup 2 tsp ras el hanout pepper to taste 200 g chestnut mushroom 150 g shiitake mushroom 150 g oyster mushroom 1 piece lemon 4 pieces oregano sprig shallot, garlic dried porcini mushroom, water pine nut soy sauce, maple syrup, ras el hanout, pepper
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Preparation steps

  1. saute shallot and garlic in olive oil for about 10 minutes until softened
  2. cook sherry vinegar for 1-2 minutes until evaporated
  3. simmer dried porcini mushrooms with water for about 20 minutes until pine nuts are very soft
  4. preheat oven to 200°C
  5. whisk soy sauce, olive oil, maple syrup, ras el hanout, salt, and pepper until combined
  6. toss chestnut, shiitake, and oyster mushrooms with half the oregano leaves, lemon strips, and the soy mixture
  7. roast the sticky mushrooms for 25-30 minutes, tossing once or twice, until edges start to crisp
  8. scrape roasted mushrooms and any charred bits, then hold back the lemon peel
  9. blend half the mushrooms with stock for 5-8 minutes until very smooth
  10. stir lemon juice, zest, remaining oregano leaves, and olive oil into the remaining mushrooms
  11. adjust and season the blended soup, adding a little more water if you prefer a thinner soup
  12. serve the soup topped with the reserved mushrooms and toasted pine nuts
  13. toast extra pine nuts until lightly golden

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