The ultimate mushroom soup

🧂 Ingredients

• 14 grams dried porcini
• 2 cups hot water
• 4 tablespoons unsalted butter or 2 tablespoons olive oil
• 1 cup cooking onion. diced
• 1 cup celery, diced
• ¾ cup rolled oats
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 2 teaspoons fresh thyme or 1 teaspoon dried
• 2 bay leaf
• 1 pound cremini mushroom or assorted mushroom, cleaned and thinly sliced
• ½ teaspoon freshly ground black pepper
• 1 tablespoon lemon juice
• parsley for garnish

Instructions

• 1 Place the dried cremini mushroom in a bowl, add 2 cups of hot water and let it
  soak to soften for about 20-30 minutes. Rinse the soaked mushroom from its
  soaking liquid as you transfer it to another bowl, make sure to wash off any
  hidden, stubborn grits. Let the grits subside at the bottom and slowly pour the
  liquid into another bowl leaving the grits behind. Or, strain the liquid using a
  coffee filter or a cheesecloth.
• 2 Add the butter to the pan and melt over medium-low heat. Once heated, add the
  onion and celery and let it sweat until the vegetables are soft about 3 minutes.
  Add the mushroom and ½ teaspoon of salt and cook until the mushrooms release
  their juices and evaporate. The mushroom should be caramelized a little.
• 3 Add the porcini mushroom and garlic, cook for a minute. Add the rolled oats,
  chicken stock, bay leaf, thyme and the strained porcini liquid.
• 4 Increase the heat to boil. Once you reach the boiling point, lower the heat to
  medium-low and let it simmer steadily with the lid on but slightly ajar until
  the rolled oats lose their shape lending a thicker consistency, and the
  mushrooms are tender for about 20-25 minutes. Fish out the bay leaf and discard,
  add the remaining salt and pepper, stir, taste and add more seasoning if
  necessary. Drizzle the lemon juice and serve garnished with parsley leaves.

Nutrition Info