Ingredients
Servings
4
Soup Base
- 4 oz lion's mane mushrooms, torn into pieces
- 8 oz portabella mushrooms, sliced
- 1 tbsp neutral, high smoke point oil
- 1 sweet onion, diced
- 3 cloves garlic, crushed
- 2 sprigs fresh thyme, whole
- 2 inch orange peel
- Splash tequila
- 4 cups homemade chicken stock
- 1 cup heavy cream
- Salt & pepper to taste
Croutons
- 1" slice sourdough bread, cubed
- 2 tbsp butter
- 1 tsp italian seasoning
- 1/2 tsp smoked paprika
To Finish, optional
- Chili pepper olive oil
- Manchego cheese, zested
- Chives, minced
Method
- 01 ### Croutons
- 02 Pre-heat oven to 350 F
- 03 Melt butter in microwave, 15-30 second intervals, stirring in between
- 04 Add spices and stir together
- 05 Add sourdough bread cubes and coat thoroughly in butter mixture
- 06 Pour bread and herb butter onto baking sheet
- 07 Bake at 350 F for 15-20 minutes until golden brown ### Soup Base
- 08 Add lion's mane mushrooms to a cold, dry pan
- 09 Turn heat to medium
- 10 Cook moisture out of mushrooms until they gain a nice sear, about 15 minutes
- 11 Remove mushrooms and set aside
- 12 Add portabella mushrooms and repeat steps 3 & 4
- 13 Add tbsp of neutral oil and bring visible smoke
- 14 Add onions and cook until translucent, about 5 minutes
- 15 Add garlics and cook to fragrant, about 20 seconds
- 16 Add thyme and orange peel and cook to fragrant, about 20 seconds
- 17 Add splash of tequila and scrape bottom of pan with wooden spoon to deglaze
- 18 Add portabella mushrooms back to pan
- 19 Add chicken stock
- 20 Turn heat to high and bring to boil
- 21 Reduce heat to low and simmer 20-30 minutes
- 22 Remove from heat
- 23 Remove thyme stems and orange peel
- 24 Using an immersion blender, blend to desired consistency
- 25 Add heavy cream and salt/pepper to taste
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