dill mushroom soup

i used to work at a restaurant where i cooked paninis.  for the vegetarian sandwiches we would grill up slices of portobello with just a little olive oil, some garlic, rosemary and dill.  it smelled so amazing it would catch people’s attention all the way out on the street.

as a result, i can’t resist throwing in those flavors nearly every time i cook mushrooms.  i’ve used them here in a rich and savory soup guaranteed to wake up your taste buds.

dill mushroom soup
2 and 1/2 c water
1 bay leaf
3 c chopped potatoes
1/3 c olive oil
2/3 c onion
2 cloves minced garlic
1 c chopped celery
2 c chopped mushrooms
2 tbsp fresh dill
1 tsp pepper
1 tsp coriander
1 tbsp rosemary
1 tbsp salt
1 lemon
1/3 c old fashioned oats

start off by bringing 2 quarts of the water to a boil in a large pot.  add the bay leaf and potatoes and let boil for about 30 minutes.

meanwhile, chop the onion, garlic, celery, mushrooms and dill.  i was able to get some beautiful oyster mushrooms and fresh dill from the hollywood farmers’ market but any variety of mushroom or dried dill would work just fine.  if you are using fresh rosemary chop it up finely, if dried crush it up with your hands or a mortar and pestle.

warm up the olive oil over medium heat in a large frying pan and add the onions and garlic in first.

once they have simmered for 2-3 minutes add the remaining veggies along with the spices and salt.  cook while stirring until the mushrooms begin to soften.  add the juice of the lemon and continue to simmer until most of the liquid is gone.

at this point, remove the bay leaf from the pot and add the contents of the frying pan, as well as the oats and remaining 2 cups of water.

reduce to medium heat and let cook for 15-20 more minutes.

and that’s all, it ready to be served up!

the oats really thicken it nicely and the lemon gives it a fresh tanginess.  this is one of the best tasting soups i’ve made in a while!