I cut the mushrooms into pieces no more an a half-inch to one inch across. I put them all in a bowl of salt water. For this batch, I used about 1 Tablespoon of salt for about 1 cup of warm water. Shaggy Parasols don't have a lot of water in them, so they want to float! I let them soak for about 4 hours, until the mushrooms had soaked up the salt water. The water turns brown, but that's OK. The little larvae are in the water, too - not in the mushrooms any more. So now all that's needed is to rinse off the mushrooms.

3. Cooking the Soup

Have you figured out why I decided to make soup out of these mushrooms? Shaggy Parasols have to be well-cooked. If I would saute these small pieces, they would shrink up and leave me with only little bits. A soup lets me cook them all the way through, without losing their substance. And Shaggy Parasols have a strong, traditional mushroom flavor. So their flavor doesn't get lost when they are mixed with other ingredients.

This is an easy soup. I chopped some potatoes and an onion. I sauteed the onions and the Shaggy Parasols in a little olive oil, until the onions were soft and translucent. I added the potatoes and covered them all with water. I topped that with wild chives that I foraged, too. I cooked it until the potatoes were soft. By this time, the mushrooms turn a deep brown and are fully cooked. Then I set it all aside to cool.

Once the soup was cool, I put it all in a blender. I ran the blender on high until it all became thick and creamy. A food processor would work, too. I didn't add any milk, but that, or chicken broth, would be good at this stage, too. Neither one is needed, though, because I like having the most Shaggy Parasol flavor that I can get!

To serve my Cream of Shaggy Parasol Mushroom Soup, I reheated it on low. I put more feral chives, chopped fine, on top. I served it with slices of homegrown heirloom tomato and Italian Roaster pepper. That tomato has been ripening slowly since I picked it way back in early October. I picked the last of my peppers last week. I added some Brie cheese and tortilla chips -- and that is a great, great lunch! Perfect for a rainy November day here in the US Pacific Northwest!

What Do You Think?

I hope every one of you gets to try Shaggy Parasol soup some time! It's great! Have you seen any wild mushrooms this fall? Can you identify any wild mushrooms? Do you eat any wild mushrooms? What's your favorite wild mushroom to eat? I want to know!

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** Haphazard Homestead **

*** foraging, gardening, nature, simple living close to the land ***

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