LotR mushroom soup

Adapted from Middle-Earth Recipes and The Hungry Hobbit

Ingredients:

  • 1 pound of mushrooms, divided in half
  • 4 + 2 + 2 tbsp of butter
  • 1 tbsp of chopped onion
  • 2 cups of finely chopped carrots
  • 2 cups of finely chopped celery (we used leeks)
  • 1 clove of garlic, minced
  • 2 1/2 cups of broth / bouillon
  • 1 small can of tomato paste (~6-7 tbsp; we used 1-2 tbsp)
  • 1/4 tsp of salt
  • pinch of black pepper
  • 1/4 cup of dry sherry (we used a dry red wine)
  • Garnish: sour cream, herbs (optional)

Directions:

  1. Chop 1/2 pound of mushrooms very fine.
  2. In a large saucepan, melt 4 tablespoons of butter.
  3. Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. If you have wine, you can use it now to deglaze the pot. Stir, scraping the bottom bits.
  4. Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of finely chopped mushrooms, and sauté for 5 minutes. Add to the soup.
  5. Stir in 2 1/2 cups of broth, 3 1/2 cups of water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper.
  6. Bring to a boil. Cover and reduce heat. Simmer 1 hour (30 minutes minimum).
  7. Purée the soup with an immersion blender. Season and taste.
  8. Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of reserved sliced mushrooms, and sauté for 5 minutes. Add to the soup.
  9. Add 1/4 cup of dry sherry. Heat thoroughly and serve.
  10. Garnish with sour cream or herbs.

Titled “Mushroom Soup from the Inn at Bree”, there is only one main inn in Bree, however: the Inn of the Prancing Pony. We didn’t have a bundle of celery, so we subbed with a leek instead. Next time I would use 2 leeks! I would also had herbs like thyme. Instead of beef broth, we used Better Than Bouillon chicken base. Feel free to use more tomato paste if you prefer a more reddish product, but this was grand — I would also like to try a medley of mushrooms in season. Instead of dry sherry, we used a red wine, but I would also try a white wine next time.

~Jessica

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