It may seem odd to be posting about mushroom soup, in the midst of a summer heat wave, but, bear with me. Last week I shared a recipe for mushroom paté, as part of a breakfast banh-mi sandwich. What I failed to clarify, dear readers, was the quantity of paté the recipe would yield. I may have suggested that you could serve extra paté with crackers, bread, or crudites. However, the best use of leftover mushroom paté is this sublime version of mushroom soup.
It starts out with the usual soup-making method: sauté some aromatic vegetables, add fresh mushrooms, deglaze with wine, and simmer with stock. Then you whisk in the paté, adjust the seasonings, and serve. Perfection! It’s a rich and mushroom-intensive flavored soup that is a perfect dinner starter or lunchtime treat.
Garnished with a slice of raw, crisp mushroom, you have a delicious soup to add to your recipe collection. If it’s too hot for soup where you live, file this one away for autumn cooking. You’ll have something to look forward to when the weather cools down. Enjoy!
A delicious, rich, and savory version of mushroom soup, with the flavor amplified by the addition of mushroom paté.
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and sliced
- 8 ounces white or brown mushrooms, wiped clean, and sliced
- 1/4 cup dry white vermouth
- 3 1/2 cups chicken stock, homemade or low-sodium store bought
- 6 ounces tomato or vegetable juice
- 3 sprigs fresh thyme
- 3 tablespoons fresh dill, roughly chopped
- 3/4 cup cooked, long grain white rice