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WILD MUSHROOM SOUP INSPIRED BY SEINFELD

Picture for Wild Mushroom Soup inspired by Seinfeld

7,679,166 views  Maybe one of the most delicious food plots of the 90s, or any decade for that matter, hails from a lesser-known sitcom called 'Seinfeld'. This scrappy little American comedy featured a so-called "Soup Nazi", and while you might not recognize his signature catchphrase "No soup for you!", hopefully you can tell by now that I'm joking. Join me as I take my best crack at his wild mushroom soup.

US

original

metric

INGREDIENTS

dried porcini mushrooms

3 ounces dried porcini mushrooms

homemade chicken stock

48 ounces homemade chicken stock

olive oil, divided, plus more for drizzling

¾ cup olive oil, divided, plus more for drizzling

assorted fresh wild mushrooms, chopped

2 pounds assorted fresh wild mushrooms, chopped

chopped fresh thyme

1 tsp chopped fresh thyme

garlic, chopped

3 cloves garlic, chopped

stalks celery, chopped

4 stalks celery, chopped

medium onion, diced

1 medium onion, diced

dry sherry

½ cup dry sherry

stems fresh parsley, leaves picked, divided

5 stems fresh parsley, leaves picked, divided

white bread, crusts removed, torn into pieces

2 slices white bread, crusts removed, torn into pieces

Zest of  lemons

2 Zest of lemons

crème fraîche

½ cup crème fraîche

Salt

Salt

Pepper

Pepper

DIRECTIONS

1.

Place porcini mushrooms in a metal bowl. Bring chicken stock to a boil, and pour over mushrooms, setting aside to steep for 30 minutes, stirring occasionally.

dried porcini mushrooms

3 ounces dried porcini mushrooms

homemade chicken stock

32 ounces homemade chicken stock

2.

In a large stock pot, heat half olive oil over medium heat, adding fresh mushrooms once shimmering. Cook until the mushrooms are soft and well-browned, about 10 minutes, and set aside. Add the other half of olive oil to the same pot, and sauté garlic until fragrant, about 30 seconds.  Add celery and onions, sautéing over medium heat for 7-10 minutes, or until a dark fond forms on the bottom of the pot. Increase the heat to medium-high, and deglaze pot with sherry, scraping fond off the bottom. Add fresh parsley, thyme, and soaked porcini mushrooms, and simmer for 30 minutes, diluting with remaining chicken stock (or more if desired) if mushrooms are too strong.

olive oil, divided, plus more for drizzling

½ cup olive oil, divided, plus more for drizzling

assorted fresh wild mushrooms, chopped

2 pounds assorted fresh wild mushrooms, chopped

stalks celery, chopped

4 stalks celery, chopped

medium onion, diced

1 medium onion, diced

chopped fresh thyme

1 tsp chopped fresh thyme

garlic, chopped

3 cloves garlic, chopped

dry sherry

½ cup dry sherry

stems fresh parsley, leaves picked, divided

5 stems fresh parsley, leaves picked, divided

3.

Pour soup into the jar of a high-powered blender, and season with salt and pepper.  Blend until nearly smooth, stop the blender, and add torn bread pieces.  Turn the blender on high, and while running, stream olive oil in through the top, until soup is creamy and emulsified.

olive oil, divided, plus more for drizzling

¼ cup olive oil, divided, plus more for drizzling

Salt

Salt

Pepper

Pepper

white bread, crusts removed, torn into pieces

2 slices white bread, crusts removed, torn into pieces

4.

In 4 warm, shallow soup bowls, pile a handful of wild mushrooms in the center of each bowl.  Pour soup around the mushrooms, until soup comes halfway up their side.  Grate lemon zest over top, sprinkle with a bit of chopped fresh parsley, and drizzle with olive oil and crème fraîche.

assorted fresh wild mushrooms, chopped

assorted fresh wild mushrooms, chopped

Zest of  lemons

2 Zest of lemons

crème fraîche

½ cup crème fraîche

stems fresh parsley, leaves picked, divided

5 stems fresh parsley, leaves picked, divided

olive oil, divided, plus more for drizzling

olive oil, divided, plus more for drizzling

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