This recipe is inspired by a soup I had for years at Old Wives' Tales in Portland, OR. Mostly, they served healthy and organic foods, and you could find every type of customer in their establishment -- young hipppies, retirees, and families to name a few. They even had a space for kids to play, taking the pressure off parents to keep their children seated for hours. Below is a vegan version of their soup, but if you wish you can substitute cream for coconut cream.
What is it like?
- Slightly spicy
- Full of umami flavor
10-16 oz white mushrooms, sliced
1 large onion
1/4 cup white wine, optional
3 tbsp clarified butter OR preferred oil (grapeseed or coconut for vegan)
1 tbsp paprika, 1 tbsp dill, 1/8 tsp cayenne, 1/4 tsp salt, 2 tbsp soy sauce
2 cups beef broth OR vegetable broth for vegan
1 cup coconut cream (or less if you prefer it less rich)
1/4 cup glutinous rice flour (or cornstarch) mixed with 1/4 cup broth or more (cold or at room temperature)
1. Heat a large pan over medium heat with 1 tbsp oil and sauté the mushrooms in 2-3 batches to avoid overcrowding the pan. Add a drizzle of oil when needed.
2. While the mushrooms cook, sauté the onion in a separate pan over medium heat with 2 tsp clarified butter until they are soft, about 5 minutes. If you prefer, you can turn the heat to medium-high to caramelize the onions.
3. Add the rest of the ingredients, including the thickener. To make the thickener whisk the rice flour and 1/4 cup (or more) broth together, to eliminate lumps. Whisk thickener into the soup. Bring the soup to a low simmer for about 4 minutes. Then turn the burner off and let it rest for 10 minutes.
4. Serve with toasted bread or croutons and crackers broken over the top.