This sinus clearing, soul-warming, hangover-curing brothy mushroom soup is magic in a bowl. A quick parmesan broth using the rinds (that typically get trashed) gives it big Umami vibes.
- 4 large handfuls wild mushrooms (try shrooms like shitake, enoki, shimeji, chanterelle, portobello)
- 1/4 lb. bacon, cut into lardons
- 2 onions, sliced into chunks
- 2 garlic cloves, sliced
- 1 parmesan rind
- 2 sprigs thyme
- 2 tablespoons sherry vinegar
- 16 oz. canned white beans (cannellini), drained (or dried soaked overnight)
- extra virgin olive oil
- 1 small handful Parmesan cheese, freshly grated, for serving
- Render bacon until golden brown, add onions and sweat for 2 minutes, add 2 sprigs of thyme and parmesan rind.
- Deglaze with sherry vinegar, add beans and cover with a couple of inches of water, let simmer for 30 minutes.
- Fry mushrooms in a touch of olive oil, don't move them around too much so they develop a nice brown sear. When browned, add garlic and sauté for 2 minutes, deglaze with a dash of sherry vinegar. Finish with salt and pepper and add thyme leaves of 2 thyme sprigs.
- To serve, place some mushrooms in the bottom of a bowl, top with brothy bean and bacon mixture and finish with a touch of grated parmesan.
Pro Tip: Don't serve it too hot! Letting a soup cool for 1-2 minutes will make the flavours come out as opposed to you or your guests worrying about burning themselves. It is possible to serve a broth too hot!
Recipe Video Here: