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.