Mushroom Soup with Gremolata
An Italian-style relish adds the robust taste of garlic, parsley, and lemon.
1 small garlic clove
1 tablespoon fresh parsley (or 1 teaspoon dried)
1 teaspoon lemon zest
3 cups dried mushrooms (cremini, shiitake, oyster, or white)
2 tablespoons olive oil
3 tablespoons flour
4 cups water
4 chicken bouillon cubes
3 green onions
Salt and pepper to taste
At Home
Place lemon zest in a zip-top bag.
In Camp
To make the gremolata, mince garlic and finely chop parsley. Combine with lemon zest, stir and set aside. Slice mushrooms and add to a pot with the olive oil. Sauté for 5 minutes. Add flour, stirring for 2 to 3 minutes or until flour browns slightly. Gradually add water and stir until smooth. Add bouillon cubes, heat to a boil, and simmer 5 minutes. Season with salt and pepper. Slice green onions and add to the pot. Spoon stew into bowls and garnish with gremolata. Serves 2-3.
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