When we talked about this recipe from Saveur’s Soups and Stews on the show, of course, the word we used over and over was umami. Mushroom lovers, rejoice: there are three forms of mushrooms in this soup: fresh, dried, and panfried.
Ingredients
- 1 oz. dried porcini mushrooms
- 2 cups boiling water
- 2 lbs. mixed fresh mushrooms such as cremini, oyster, shiitake, and white button (1-1/2. lb. halved, 8 oz. thinly sliced)
- 1/3 cup extra virgin olive oil
- 1 tbsp. fresh thyme leaves
- 5 cloves garlic crushed
- 1 small yellow onion thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 5 cups vegetable or chicken stock
- 3 tbsp. unsalted butter
- 1 cup heavy cream
- 1 tbsp. sherry
- 1/4 tsp. freshly grated nutmeg
- crème fraîche to garnish
- finely chopped chives to garnish
Servings: people
Instructions
- 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 mixed mushrooms, the oil, thyme, garlic, onion, salt, and pepper on a baking sheet; roast, stirring occasionally, until golden brown, 15–20 minutes. Transfer mushroom mixture to a blender, add 1 cup stock, and purée until smooth; set purée aside.
- Melt butter in a 4-qt. saucepan over medium-high. Cook sliced mushrooms until golden, 6–8 minutes. Add reserved mushroom purée and remaining stock and bring to a boil. Reduce heat to medium and stir in cream, sherry, nutmeg, salt, and pepper. Cook soup, stirring occasionally, until slightly thickened, about 25 minutes. Ladle into bowls and garnish with a dollop of crème fraîche and a sprinkling of chives.
