This post is about the four key ingredients for making amazing mushroom soups. And in the upcoming posts, I will show you how to make company-worthy mushroom soups in minutes — using these four ingredients plus just a few more!
4 KEY INGREDIENTS FOR AMAZING MUSHROOM SOUPS
Dried shiitake mushrooms, rehydrated and then pureéd and frozen in ice cube tray
Dried black wood ear mushrooms, rehydrated
Great Lakes Collagen Hydrolysate (Beef)
Dried Shiitake Mushrooms – I buy Dried Shiitake Mushrooms from Mushroom House. This link takes you to Mushroom House’s less expensive one-pound bag of dried shiitakes. The company’s more expensive bag contains larger size mushrooms. Since we’re going to purée the mushrooms, we don’t need the big ones. And by the way, done make this soup with fresh shiitake mushrooms. The flavor of the dried and fresh shiitakes is completely different!
Black Wood Ear Mushrooms – I love these Black Wood Ear Mushrooms and I buy them on Amazon, too.
Great Lakes Collagen Hydrolysate (beef) – Collagen is a protein with a unique assortment of amino acids. We don’t get much collagen in our diets today, primarily because we no longer consume soups made with collagen-rich bones and skin, and we’re not likely to gnaw on the ends of bones like grandparents/great grandparents did. However, by using the Great Lakes Collagen Hydrolysate (beef), we can add collagen back into our diets. This Great Lakes product is made by using enzymes to digest the collagen from grass fed beef into it’s component amino acids, resulting in a protein powder (with 6 grams of protein per tablespoon) that dissolves easily in hot or cold liquids and does not change the taste.
DIRECTIONS FOR PREPARING THE MUSHROOMS
Ice cubes of puréed shiitakes: Rinse the dried shiitakes a couple of times with cold water. Place the rinsed shiitakes into a bowl and pour boiling water over them. (To keep the mushrooms submerged under the water, I weigh them down by placing an appropriate size plate on top of them.) Let the mushrooms rehydrate at room temperature. (When you cut through the mushrooms and do not see beige, they are fully rehydrated.) Remove the rehydrated shiitakes from the soaking liquid and then cut off the larger stems (very fibrous), and then put them the trimmed mushroom caps into the blender. Strain the soaking liquid through a coffee filter and add some or all of the strained mushroom liquid to the blender. Blend. Pour the pureé of mushrooms into an ice cube tray and freeze. When frozen, take the cubes out and place them into a plastic freezer bag. Now you have shiitakes that are ready to use in anything!
Rehydrated dried wood ear mushrooms: Place one packet of the mushrooms mentioned in Ingredient Notes below, into a tall glass. Add boiling water — about 1/2 a cup. Let it cool down and then put a lid on and shake it. Let it sit at room temperature or in the refrigerator for an hour or so — and then you’ll have wonderful wood ear mushrooms!
Enjoy and be healthy!