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Acorn Mushroom Soup

Mushrooms and acorns bring rich, umami flavor and satisfying texture to this soup. It’s filling, delicious, and, thanks to its low fat content, very healthy. You can use any mushroom (wild or cultivated), but I suggest hen of the woods, oysters, or porcini. Their flavors can hold their own with the acorns.

Ingredients

  • 1 1/2 cups acorn pieces shelled and leached
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 1 medium onion chopped
  • 2 tablespoons butter or oil
  • 1/4 cup fresh mushrooms
  • 2 bay leaves
  • 1/3 cup sherry or white wine
  • 4 cups chicken or mushroom stock
  • Salt to taste
  • 1/2 cup nonfat Greek yogurt
  • Chopped parsley to garnish

Instructions

  • Sauté the carrot, celery, and onion in the butter (or oil) until they soften. Add mushrooms and acorns, and stir to combine. Sauté for another few minutes.
  • Add the sherry or wine, bay leaves, and stock, and simmer for an hour, covered. Let the soup cool, then purée mixture in a blender, and add salt to taste. Reheat soup, and use additional stock to thin the mixture, if necessary.
  • Remove soup from heat and stir in yogurt, then top with chopped parsley and serve.