Mushroom Minestrone

(from kylerhea’s recipe box)

“Minestrone will always top my list of great soups. I have the fondest memories of minestrone because I’ve tasted too many bad versions; but when you do it right, it’s the stuff of good memories. The mushrooms, which seem so natural here, add an earthiness to this already complex soup.
Minestrone, like all soups in this chapter, partners beautifully with a green salad and a hunk of Tuscan bread to make a complete meal.”

Source: The Figs Table by Todd English

Categories: SOUPS

Ingredients

  • 2 Tbs olive oil
  • 2 cups botton mushrooms, trimmed and sliced
  • 2 cups shiitake mushrooms, trimmed and sliced
  • 2 portobello mushrooms, trimmed and sliced
  • 1 cup chopped slab bacon (optional)
  • 1 ham hock (optional)
  • 1 Spanish onion, chopped
  • 1/2 head fennel, diced
  • 2 cloves garlic, thinly sliced
  • 1 carrot, peeled, if desired, and diced
  • 1 celery stalk, diced
  • 1/4 head Savoy cabbage, cored and chopped
  • 1 1/2 cups chopped canned tomatoes, drained
  • 8 cups of Chicken broth or canned low-sodium chicken broth
  • 1 1/2 tsp chopped fresh rosemary leaves
  • Shaved Parmesan cheese, for garnish
  • Fresh chopped basil leaves, for garnish
  • Almond Pesto (optional) for garnish

Directions

  1. Place a large skillet over high heat, and when it is hot, add 1 Tbs oil. Add 2 cups mushrooms and cook until they are well seared, about 4 minutes. Repeat, adding about 2 cups at a time, until all the mushrooms are cooked. Set aside.

  2. Place a large stockpot over medium-high heat and, when it is hot, add the remaining 1 Tbs oil. Add the bacon if desired, and cook until it is just crisp, about 3 -5 minutes. Add the ham hock if desired, onion, garlic, fennel, carrot, celery, and cabbage, stirring well after each addition, and cook until wilted, about 5 minutes. Add the reserved mushrooms, tomatoes, Chicken Broth, and rosemary and cook for 1 1/2 hours.

  3. Transfer 6 cups of the soup to the blender or a food processor fitted with a steel blad and process until smooth. Return the puree to the stockpot and cook for 30 minutes.

  4. Cover and refrigerate up to 2 days, or serve immediately by placing a big hunk of Tuscan bread in a shallow bowl and pouring the minestrone over it. Garnish with Parmesan cheese, chopped basil, and if desired, Almond Pesto.

  5. Makes about 10-12 cups

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