ROASTED MUSHROOM SOUP
Roast, then blend meaty shiitake and cremini mushrooms for a hearty soup with deep umami flavors. Reserve a few roasted ‘shrooms for added texture on top.
Ingredients
- 12 oz. cremini mushrooms halved
- 12 oz. fresh shiitake mushrooms stemmed and halved
- 1½ tsp. minced garlic
- 1½ tsp. kosher salt
- 1 tsp. chopped fresh rosemary
- 5 Tbsp. extra-virgin olive oil plus more for garnish
- 2 Tbsp. butter
- 2 small yellow onions sliced
- 1 tsp. fresh thyme leaves plus more for garnish
- ¼ cup dry sherry
- 1 14.5-oz. can low-sodium chicken broth
- 1½ cups milk
- ½ cup heavy cream
- ¼ tsp. freshly ground black pepper plus more for garnish
Instructions
- Preheat oven to 400°F. Put mushrooms, ½ tsp. garlic, 1 tsp. salt, and rosemary in a bowl. Drizzle with olive oil and toss to coat; spread evenly onto a baking sheet. Roast mushrooms until golden brown, 20 to 25 minutes.
- Melt butter in a large saucepan over medium heat. Add onions, thyme, and remaining 1 tsp. garlic; cook, stirring occasionally, until onions are softened, 7 to 10 minutes. Add sherry; cook, stirring occasionally, until almost evaporated, 1 to 2 minutes.
- Reserve 1 cup roasted mushrooms. Purée remaining roasted mushrooms, onion mixture, broth, milk, and heavy cream in a blender until smooth, 1 to 2 minutes. (Vent blender to prevent steam buildup or use an immersion blender.) Return soup to saucepan; stir in pepper and remaining ½ tsp. salt. Cook soup over low heat, stirring frequently until soup just simmers, 5 to 10 minutes. Serve topped with reserved roasted
- mushrooms, additional thyme, and, If desired, a drizzle of olive oil and more pepper.
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