September 22, 2020

Tastemaker: Lake Street Market’s mushroom soup

By Kristi Kates | Dec. 31, 2016

Canned soup, beware. Lake Street Market has taken something as deceptively simple as mushroom soup and elevated it to something remarkable.

This roux-based soup starts with the most important ingredient: the mushrooms, both fresh and dried.

“The primary mushrooms are shiitake, portobellos and morels, and then a mix of different exotic dried mushrooms,” said Lake Street’s Chris Meyer, who co-owns the market with Elizabeth Glass.

“We soak the dried mushrooms in water, boiling them and then letting them steep. We extract that water and use that flavor as part of the soup base.”

Local heavy creme and half and half from Shetler Family Dairy in Kalkaska is added to the roux with just a hint of thyme and the cooked mushrooms. Little additional seasoning is needed, Meyer said, because the mushrooms do all the work.

“The soup’s primary flavor is gathered from all the mushrooms,” he said. “We don’t add much else, because that’s all it really needs.”

The result is an earthy, savory bowl of goodness that’s just the right fit for a cold northern Michigan day. $4.50 gets you a full serving complete with crispy Westminster oyster crackers brought in from Rutland, Vt., or you can opt for a slice of baguette.

Lake Street Market is located at 306 E. Lake St. in Boyne City; lakestreetmarket.com or telephone 231-482-4450.

 

 

 

 

 

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