Mushroom and Bulgur Soup
December 21, 2009
When I took my kids to school this morning I heard the weather report on the radio for the coming week- and Danny Roup (famous Israeli weatherman) dramatically stated shared that there was a storm arriving on Monday night- which was enough for me to navigate the car straight to the nearest vegetable stand and buy fresh mushrooms to make soup. After all, my husband is in Berlin this week and I need a large bowl of comfort food to get through the night. This mushroom soup is especially thick- almost to the consistency of a stew, due to the bulgul, which “drinks” part of the liquids and the “blending technique” which I mentioned in the bean soup recipe (where you only blend part of the soup, and you get a thick rich soup, as if heavy cream was added).
There are no strict rules here in regards to the mushrooms- you can use whichever mushrooms you like, but I do recommend mixing at least two kinds to get a richer flavor. It is a must to use fresh, firm and meaty mushrooms, with smooth and undamaged skin (not sticky and peeling) – even in soup it’s important to use quality materials- and then you’ll end up with an unbeatable soup!
Ingredients for 6 servings:
- ¼ cup olive oil
- 2 yellow onions, finely chopped
- 2 pound (1 kilo) mushrooms, (button, champagne, portobello, wild, etc.)
- ¾ oz. (20 grams) dried mushrooms (ex.porcini), soaked in 2 cups of boiling water for 20 minutes. The water will turn into mushroom stock which will give the soup a rich taste- so don’t even think about skimping out on the dried mushrooms.
- 4 cups water, preferably mineral
- 1 cup whole wheat bulgur- may be found in health food stores, or middle-eastern markets
- Salt and cracked pepper
- 1 sprig thyme
- In a large pot, heat the oil on medium heat and add the onion, and cook until the onions are translucent, stirring frequently- about five minutes. Add the fresh mushrooms and cook for another five minutes while stirring.
- Remove the dried mushrooms from the water and coarsely chop them. Add them to the pot, along with mushroom water, mineral water and bulgul. Add salt and pepper to taste and bring to a boil.
- Lower the heat, cover and cook for 10 minutes, until the bulgul is ready.
- Remove about ⅓ of the soup and blend (either in a blend or using a hand blender). Return the blended soup to the pot and stir to combine. Add salt and pepper as needed.
- Top with thyme leaves and serve.