Name: Cream of Roasted Mushroom Soup
Yield: Serves 4–6
Ingredients: 5 cups vegetable or chicken stock; 3 tbsp. unsalted butter; 2 lb. mixed fresh mushrooms, such as cremini, oyster, shiitake, and white button (1½ lb. halved, 8 oz. thinly sliced); 1 oz. dried porcini mushrooms; 2 cups boiling water; 1½ tbsp. sherry; ⅓ cup extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 1½ tbsp. fresh thyme leaves; 5 cloves garlic, crushed; 1 cup heavy cream; ¼ tsp. freshly grated nutmeg; Crème fraîche, to garnish; 1 small yellow onion, thinly sliced; Finely chopped chives, to garnish

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

This soup highlights the best of mushrooms by using them in three distinct forms. A mix of fresh mushrooms is simmered in stock and puréed along with rehydrated dried porcinis to form an umami-packed base. To finish, panfried mushrooms add satisfying texture.

Ingredients

1 oz. dried porcini mushrooms
2 cups boiling water
2 lb

Gluten-free
Vegetarian
Soup

Method

Combine porcini and boiling water in a bowl and let sit until softened, about 30 minutes. Using a slotted spoon, transfer mushrooms to a blender along with 1½ cups soaking liquid, discarding any dirt or sediment; set aside.
Heat oven to 450°F. Toss halved

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