This soup is actually better in winters, but I sometimes make it in summer too, when I have a lot of mushrooms going to waste, if not used. It is tasty and filling.
Edited June 2023
1 punnet or approximately 250 gm. mushrooms, wiped/washed and drained. You can use a good handful of a mix of dry mushrooms. See picture 3
A handful of dry, mixed mushrooms like Shitake, Oyster and Porcini will enhance the flavour. If you have a
1 mug (600-700ml.) water
1 average sized onion, peeled and roughly chopped
1 one inch piece of ginger (optional-I like ginger, but you can omit it)
1 full tbsp. butter or Extra virgin olive oil
2 stock pots or stock cubes. You can use fresh stock, but then do not use water
Freshly ground black pepper
Salt to taste (remember that stock has salt in it too. Adjust accordig to taste
A small block of Parmesan Cheese, to serve
If using dry mushrooms, soak them in hot water for 15-20 minutes (picture 2) and then drain. Save the liquid and use it in place of water. Be careful not to add the last dregs, because it may have a lot of dust.
Slice a few fresh, about 1/4th, mushrooms thinly and keep aside,
Place the rest of the fresh and drained soaked mushrooms, along with the sliced onion, chopped ginger in a chopper and blend. Keep aside
Heat butter in a pan.
Add and fry sliced mushrooms for a few minute. Take them out and keep aside for garnish later.
To the remaining butter in the pan, add the blended mushroom-onion mix. Fry for 5-6 minutes or so.
Add the drained water from soaked mushrooms, and additional water. Bring to boil.
Add stock cubes/stockpot or fresh stock.
Turn the heat down and let it simmer for a few minutes.
Taste and adjust seasoning, adding salt only if necessary, and freshly ground pepper.
Add the saved fried mushrooms, bring to boil turn heat off.
It is now ready.
Re-heat (not boil) just before serving.
Place in individual bowls, adding a few of previously saved fried mushroom slices to each bowl.You can garnish with herbs like oregano, if you wish.
Serve hot with a bread of choice.