Recipe: O&B Mushroom Soup
A staple in our restaurants since 1995, the famous O&B mushroom soup is a health-conscious version of the classic recipe. Calling for no butter or cream, our take uses six to eight varieties of wild mushrooms, housemade mushroom and vegetable stocks, fresh herbs, and a touch of truffle oil. This dish is all about simple, quality ingredients that come together to produce a fresh, bright flavour!
Oliver & Bonacini Mushroom Soup Recipe
4 cups of assorted mushrooms (button, white cremini, oyster, shiitake, etc.)
½ cup chopped onions
2 cloves garlic, finely minced
2 sprigs of fresh thyme
Good splash of extra virgin olive oil & truffle oil
Salt and pepper to taste
1 to 1.5 litres of water
1 cup dried porcini mushrooms, covered with tea water
Seasoned goat cheese
Lightly toasted ficelle
In a large soup pot, gently sauté the onion, garlic and thyme in a good splash of olive oil for 4 to 5 minutes. Next, add mushrooms that have been picked, trimmed, cleaned and sliced or diced. Season with salt and pepper and gently stir over gentle heat for 8 to 10 minutes. Next add the water, bring to a simmer and gently continue to simmer for 45 minutes to 1 hour. Remove from heat and allow to cool. Purée using a blender or food processor. Return to the heat, bring to a simmer and adjust the seasoning.
This recipe should serve approximately 6 to 8 servings. Garnish each bowl of soup with toasted ficelle and goat cheese, followed by a splash of truffle oil.
Note: This soup is great for vegetarians and for those who are health conscious or lactose intolerant (without cheese garnish), as it contains no cream or butter. Butter and cream could be added to enrich the flavour and texture.