Northwest Mushroom Soup: History and Origin
Mushroom soup is a traditional dish found in various culinary cultures, but the Northwest version is characterized by its abundant use of wild mushrooms and a preparation that reflects the region's gastronomic richness. In different Latin American countries, this soup may have various names; for example, in Mexico and Central America, it is usually simply called "cream of mushroom soup," while in countries like Argentina and Chile, it is known as "sopa de hongos" or "creamy mushroom soup."
The Northwest, especially the northwestern United States and Canada, is recognized for its forests rich in mushroom varieties such as oyster, shiitake, and of course, classic cultivated or wild mushrooms. This region has popularized a soup preparation that combines these fresh ingredients with broths and aromatic herbs, resulting in a creamy, comforting, and flavorful recipe. The influence of French cuisine is evident in the technique and some ingredients, such as the use of white wine for deglazing and the incorporation of heavy cream to soften and enrich the texture.
How to Prepare Northwest Mushroom Soup
Ingredients: Mushrooms, chicken broth, white onion, carrots, celery, potatoes, garlic, thyme, parsley stems, bay leaf, peppercorns, white wine, heavy cream, lemon, oyster mushrooms, shiitake mushrooms, shallots, olive oil, fresh herbs.
Steps:
Wash and devein the mushrooms and process them in a food processor until finely chopped.
In a saucepan over medium heat, sweat the mushrooms until they release their moisture.
This will take a good 20 minutes.
Be sure to stir frequently so they don't burn.
Once the mushrooms are dry, deglaze the pan with white wine and let it reduce until dry.
Set aside half of the cooked mushrooms.
Add the mirepoix (chopped white onion, carrots, and celery) and let it cook until slightly caramelized.
Add the chicken broth and the herb sachet (thyme, parsley stems, bay leaf, and peppercorns), bring to a boil, and let simmer for about 30 minutes.
In a blender, puree the mixture in small batches until incorporated and smooth.
Once all the liquid is blended, add the reserved mushrooms.
Heat the heavy cream and whisk it into the mushroom base until the desired consistency is reached.
Chicken broth can be substituted with cream if preferred.
Season with salt, pepper, and lemon juice to taste.
Sauté mushrooms in olive oil over medium heat.
When the mushrooms are soft, add the shallots and fresh herbs.
Season with salt and pepper.
To serve, pour a generous cup of soup into the bowls.
Garnish with a generous spoonful of the sautéed mushroom mixture in the center of the bowl.
