Cream of Roasted Mushroom Soup
Servings
4 – 6people
Servings
4 – 6people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.