Cream of Wild Mushroom Soup with Sage, Carmelized Onion and Roasted Garlic

4-6 oz package dried wild mushrooms (I use mixed crimini, shiitake, oyster and morel)

Medium onion

1 tsp balsamic vinegar, 2 tsp olive oil

4 large cloves garlic, roasted until soft, skins removed

1 tbsp. fresh sage, chopped

Seasonings to taste

First empty the dried mushrooms into a measuring cup with 2C of hot water, and soak for a half hour.  While they’re steeping, chop the onion and sauté it with the sageon medium heat with the oil and balsamic until the unions are brown and soft (this can take 15-20 mins – don’t rush it with too much heat!)  When the onions are nearly done, add the garlic to the pan.  Drain the mushrooms – saving the liquid!! – and chop them fairly small;  add them to the pan with the onion, sage and garlic.  Saute 10 minutes more, before adding the mushroom soaking liquid to the pan.  Turn the heat down to med-low and let the mixture bubble until the liquid is mostly absorbed.   Then put the resulting mixture into the food processor and pulse, periodically scraping down the sides of the bowl, until all the pieces are uniformly very finely chopped – no big pieces!  Spread the chopped mixture very thinly onto a solid plastic dehydrator tray or onto parchment paper – no thick lumps! – and dehydrate on fairly low heat (125 or so) overnight.  When dry the resulting product should peel up from the tray and you should feel no moisture though it may still be pliable.  Put this soup ‘bark’ back into the food processor and pulse it into a coarse powder.  Put about 2TBSP of this mixture along with enough cream base powder to make a cup of reconstituted cream (use the label instructions) into a Ziploc for each serving.  At camp, add 1.5C of hot water.  The soup should be ready to eat essentially instantly.  I love this soup with a big hunk of artisan bread or Naan.


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