This past weekend was one of my favorite September events: the Kennett Square Mushroom Festival. That’s right, an entire festival dedicated to fungi. And it’s amazing. Kennett Square’s main street (State Street) shuts down to accommodate blocks of vendors, there are cooking demonstrations, soup contests, and mushroom eating contests. There is even pumpkin mushroom ice cream. All in celebration of the mushroom. (Fun fact: Kennett Square is considered the Mushroom Capital of the world).
Naturally, I picked up a bunch of mushrooms which I will now be using to cook all week. mmm. Because today was the first “fall” feeling day, I decided to use some of the mushrooms to make a soup. I wanted to stay away from a creamy soup so I used potatoes to thicken it up. I found the inspiration for this soup in The Flavor Thesaurus by Niki Segnit (one of my favorite books for food pairings).
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 yellow onion, chopped
- 1/2 lb wild mushrooms, chopped
- 3 cups vegetable stock (or chicken or beef stock)
- 1-2 potatoes, peeled and chopped
- 1 teaspoon rosemary
- Salt and pepper, to taste
