Cream of Roasted Mushroom Soup

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

Soup
Vegetarian
Gluten-free

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