A few weeks ago, I was fortunate enough to go to the Epcot Food and Wine festival. One of the many wonderful attractions that is available there is that there are booths for different countries and you can sample a variety of dishes from many of the countries that are represented there. This was one of my favorite foods served at the booth. Made with fresh and dried mushrooms, onions, carrots, celery, and vegetable broth this makes a creamy and rich soup. If you like mushroom barley soup, you will definitely enjoy this one. I especially liked the rich notes of this soup. By using a vegetable broth instead of a beef or even a chicken broth you can taste the complexity of the mushrooms.
Epcot Mushroom Stew
Epcot Food and Wine Festival Mushroom Stew representing Vienna, Austria
Mushroom stew is a perfect soup to make in the fall.
- 1/2 cup dried porcini mushrooms
- 4 cups vegetable stock
- 1 1/2 cups chopped celery
- 3 cups chopped onions
- 2 cups chopped carrots
- 12 large fresh shiitake mushrooms, sliced
- 8 ounces crimini mushrooms
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
- 1/2 cup heavy cream
- Salt and pepper to taste
- Sour cream for garnish
- Rinse and dry the porcini mushrooms, place in 2 cups of cold water in a bowl, let sit for 4 hours or overnight. Place 3 cups of vegetable stock in a large saucepan and turn on medium heat.
Meanwhile prepare carrots, onions, and celery, once the stock is at a rolling boil add in the carrots, onions, celery. Then chop the mushrooms and add to the saucepan. Add the juice that the dried mushrooms soaked in into the saucepan. Rinse the shiitake and the cremini mushrooms and blot dry with a paper towel.
Slice the cremini and shiitake mushrooms and add to the saucepan. Place a tight-fitting lid on the saucepan, and reduce the heat to low. Cook this for about an hour or until the vegetables are soft. Start a roux with the two tablespoons of butter, and the two tablespoons of flour in a small saucepan.
Over medium heat cook the flour and butter together until the mixture is bubbly. Take one cup of the vegetable stock from the saucepan full of vegetables and add to the roux, once this mixture has thickened add the roux to the original soup mixture. Stir in chopped parsley and dill. Puree soup with an immersion blender until the soup is smooth.
Add heavy cream and whisk until the soup is well blended. Season with salt and pepper to your taste. Garnish with sour cream if you desire.