Description

This experimental soup features earthy mushroom flavors that come through beautifully. The vegetables are first caramelized on the stovetop, then slow-roasted in the oven for enhanced depth. Select mushrooms with robust earthy characteristics for best results.

Stats

⏱️ Prep time: 15 minutes ✦ Cook time: 45 minutes - 2.5 hours ✦ Total time: 1 hour - 2 hours 45 minutes

🍽️ Serves: 4 people

Ingredients

  • 2-3 tablespoons coconut oil (or lard/butter)
  • 2 brown onions
  • 2 potatoes
  • 1 carrot
  • 2 large tasty mushrooms
  • Hot water

Instructions

  1. Cut onions, potatoes, and carrots into 3-5mm cubes. Cut mushrooms into slightly larger 5-10mm pieces.
  2. Heat oil in an oven-safe saucepan to medium temperature.
  3. Add all ingredients simultaneously and mix thoroughly.
  4. Preheat oven to approximately 160°C.
  5. Stir occasionally over 15-30 minutes to prevent bottom burning and ensure even cooking.
  6. Pour hot water until ingredients are covered by roughly 1cm.
  7. Transfer pan to oven for minimum 30 minutes. Longer cooking enhances flavor - 2 hours is recommended for superior results.

Notes

Based on this recipe from my old wiki. The longer you cook this soup in the oven, the better the flavors develop. The earthy mushroom notes are the star of this dish, so choose your mushrooms carefully. This is a great soup to make when you have time to let it develop slowly in the oven.