Photo Courtesy of Larissa Crossley. // URBN
The Main Line eatery crafts a dish that embraces the region’s mushroom legacy and soothes the soul on cool, crisp days.
Southeastern Pennsylvania is fortunate to be home to the Mushroom Capital of the World, meaning the flavorful fungi are available fresh in many forms throughout much of the year. Enjoyed sautéed atop dishes, mushrooms are even more delicious when served as a soup. Warm, hearty and comforting, Terrain Café’s version hits all the right notes. Try this creamy version at home, which is also available seasonally at the bright and atmospheric Devon and Glen Mills locations, where chefs Joe Frost, Seth Arnold, Brian Lofink and culinary director Steve Linneman have been perfecting it for years. Great for a family, this recipe yields approximately one gallon of savory mushroom soup.
- 3 pounds button mushrooms, cleaned
- 8 tablespoons tamari sauce
- 8 teaspoons onion jam
- 5 ounces russet potatoes
- 5 fluid ounces balsamic vinegar
- 2 grams peeled garlic
- 1 quart water
- 4 ounces unsalted butter
- 1 gram fresh rosemary
- .3 quarts heavy cream (about 9.6 fluid ounces)
If you prefer to make your own, here’s what you’ll need:
- 2 grams granulated sugar
- 2 grams balsamic vinegar
- 31 grams diced Spanish onions (about 1 ounce)
- Coarse Kosher salt
Procedure to Make Onion Jam
- Place onions and salt in a cold rondeau and allow to caramelize on low heat for 2 hours
- After 2 hours, add sugar and balsamic. Reduce mixture for 30 minutes on low heat.
- Cool mixture completely, then puree.
Procedure to Make Mushroom Soup
- Place mushrooms, tamari, onion jam, potatoes, balsamic vinegar, garlic and water in large pot. Cook on low heat for 12 hours, keeping covered.
- After 12 hours, remove pot from heat and add butter, heavy cream and rosemary. Use a large stick blender to incorporate. Once mixed, separate into small batches and puree in blender.
Recipe courtesy of Terrain Café, 138 Lancaster Ave., Devon, (610) 590-4657; 914 Baltimore Pike, Glen Mills, (610) 459-2400