As winter approaches, we start looking for warmer foods and smokey mushroom soup fits that bill. It is always fun when you can find ways to incorporate your favorite drink into warming food. The Chinese have used Lapsang Souchong tea for years to add smokey flavor to all sorts of dishes. So I figured mushroom soup would be a good candidate for this treatment.
Below is the recipe that swaps out the traditional stock with Lapsang Souchong tea, adding a nice smokey flavor to an already earthy soup.
Smokey Mushroom Soup
Serves six to seven
- 6 grams Lapsang Souchong Tea
- 4 1/3 cups water
- 1 lbs mixed mushrooms – Shitake, Baby Portobello, White, King Oyster
- 1 small onion
- 1 clove of garlic
- 2 tbsps of red wine vinegar
- Crusty bread for croutons
- 2 ½ tbsps. Olive oil
- 6 slices Mozzerella cheese
- Fresh tarragon
Start by bringing 2 cups of water to a boil and steeping the tea in the boiling water for 5 minutes. While you are waiting for the tea, chop up the mushrooms into even bite sized pieces and remove any hard stems. Remove the tea strainer with the leaves and transfer the tea to a 1 -2 quarter pot. Put the mushrooms into the tea and set the heat to medium, put a lid on the pot and allow to cook for 15 minutes. While the mushrooms cook, chop up the onions into small pieces and the garlic. In a small saute pan, heat up ½ tbsp. of the oil and saute the onions until almost translucent, introduce the garlic and then remove from heat about 2mintues later (You do not want to burn the garlic.). At the end of the 15 minutes, put the onions, garlic, remaining 2 1/3 cups of water and the red wine vinegar into the pot with the mushrooms and leave on medium heat while you make the toppings.
To make the topping for the soup, slice the crusty bread into thin pieces. Cut enough pieces to roughly fill 2/3 of the fop of your bowl that you will be putting the soup in for each person. Brush the front and back of each piece with olive oil and put on a cookie sheet. Sprinkle salt and pepper over the top and put the cookie sheet in the oven under the broiler set to high for 3-5 minutes. I set the rack in the middle of the oven to lessen the likelihood of burning the bread. When you pull the bread out, do not turn off the oven as you will be using it in a moment to melt the cheese.
When you pull the bread out, taste the soup and add pepper to your liking. Slice enough mozzarella cheese to make the number of bowls of soup you are going to serve. Ladle the soup into the bowls, put the croutons on top and put the piece of mozzarella balancing on the croutons. Put the bowls onto the cookie sheet you just pulled out and put the soups back into the oven under the broiler just long enough to melt the cheese (about 2-3 minutes). Chop the fresh tarragon. Pull out the bowls of soup, sprinkle the tarragon on top and serve.
Note: You can adjust up or down the level of smokiness by brewing more tea and using less plain water.
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