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Aria's Creamless Mushroom Soup
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Cuisine: Soup
From the menu of . . . Aria
490 E. Paces Ferry Road, Atlanta
404-233-7673
Q: Can you persuade Aria to share its recipe for creamless mushroom soup? That stuff is truly superb.
- Ellen Nemhauser, via e-mail
A: Aria executive chef/managing partner Gerry Klaskala's rendition of mushroom soup is a good example of when something simple crosses over into something very special. "I work from simple fundamentals, but my goal is to use simple techniques that make the ingredients sing, " he said. And sing they do.
Hands on time: 25 minutes Total time: 1 hour and 5 minutes Serves: 4
Ingredients:
-
2 tablespoons olive oil
1 medium onion, peeled and diced
1 celery root, peeled and diced
1 leek, white part only, washed well and diced
2 garlic cloves, minced
1 pound shiitake, chanterelle, porcini, cepe and/or morel mushrooms
1/2 to 1 teaspoon kosher salt
1 quart chicken stock
Kosher salt and pepper
Instructions:
In a heavy-bottomed soup pot, heat olive oil over medium heat. Add onion and cook until translucent; do not brown. Add celery root and leek; continue to cook for 3-4 minutes.
Add garlic and mushrooms, season with 1/2 teaspoon (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.
Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper
Add garlic and mushrooms, season with 1/2 teaspoon (or to taste) salt and cook until liquid released from mushrooms has almost evaporated. Add enough chicken stock to cover 1 inch above mushrooms. Simmer gently for 30 minutes.
Place all ingredients in a blender and carefully blend until smooth. Adjust seasoning with salt and pepper
Notes:
Tester Betsy Mann used shiitake mushrooms and deemed this soup "perfect." It "has a great flavor and aroma. I would use a homemade chicken stock, which would keep the sodium count down and would taste even better."
Chef Klaskala advises that the better the mushroom, the better the flavor. "Button mushrooms are fine, but they won't blow you off your stool like chanterelles or porcini, " he said.
Chef Klaskala advises that the better the mushroom, the better the flavor. "Button mushrooms are fine, but they won't blow you off your stool like chanterelles or porcini, " he said.
Nutrition:
Per serving (using canned broth): 113 calories (percent of calories from fat, 62), 2 grams protein, 8 grams carbohydrates, 2 grams fiber, 7 grams fat, no milligrams cholesterol, 1,820 milligrams sodium.
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