Mushroom Acorn Soup

4
Servings
15m
Prep Time
1.15h
Cook Time
1h 24m
Ready In

Recipe: #39548

September 18, 2022



"For the adventurer and one who has lots of acorns -- interesting soup to try. Acorns must be leached before using -- to leach acorns: fill a large pot one third full of shelled nuts and then cover them with an equal amount of water. Bring water to a boil and boil until waters turns dark brown. Pour off water and repeat the process several times until water is clear. You can also taste the acorns to see if they are done after the third or 4th exchange of water -- when there is no taste of bitterness your acorns are done -- this can take any where between 4 - 15 exchanges of water -- it all depends on the acorns."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (403.3 g)
  • Calories 127
  • Total Fat - 6.5 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 16.3 mg
  • Sodium - 1021.8 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4 g
  • Protein - 4.7 g
  • Calcium - 81.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 10.5 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot add the butter over medium heat and then add the carrot, celery and onion, sautéing until softened. Stir in mushrooms and acorns, stirring to combine.

Step 2

Stir in sherry or wine, bay leaves and stock and let the soup simmer for an hour, covered. Let soup cool then puree using an immersion blender. Add salt. Reheat soup, if needed.

Step 3

Remove from heat and stir in yogurt and top with the parsley.

Tips & Variations


No special items needed.

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