Before I baked with my candy cap mushrooms (read my post on candy cap mushrooms for the back story), I wanted to try using them in a more traditional way. I put them in a soup – something a normal person does with mushrooms.
My thick potato, mushroom, and apple soup would be a treat for a cool evening no matter what mushroom you use, but the candy caps made the soup extra special and provided more of a nutty, maple flavor than your average mushroom. They were far less mapley in the soup than I would have guessed from their scent, but in this case, that was probably a good thing.
Because of the addition of balsamic vinegar and honey, the soup has a soothing sweetness, but the appearance of paprika gives it just a bit of kick. Keep a spoon near your pot and taste periodically – add more of any of the spices to make the flavor just how you like it.
Potato, Mushroom, and Apple Soup
- 6 scallions chopped finely
- 1 small onion chopped finely
- 1 1/2 tbsp butter
- 3 Yukon Gold potatoes peeled and roughly chopped
- 3/4 C fresh mushrooms chopped (You can use any kind. I used hen of the woods from Ozark Forest Mushrooms.)
- 2 small handfuls dried candy cap mushrooms I got mine from Oregon Mushrooms.
- 2 apples peeled and roughly chopped
- 1 quart vegetable broth
- 1 tsp white pepper
- 2 tsp paprika
- 1 tsp ground sage
- 1/4 C soy sauce
- 1/4 C balsamic vinegar
- 2 tbsp honey
- 1 tsp salt
- fresh parsley for garnish finely chopped (optional)
In large saucepan over medium-high heat, saute the scallions and onion in the butter until the onions are soft.
Add the potatoes and fresh mushrooms and saute for five minutes, stirring frequently.
Add the rest of the ingredients (except the parsley), reduce heat to medium-low, and simmer for 20 minutes.
Top with fresh parsley just before serving.