Creamy Roasted Mushroom Soup
Serves 4 to 6.
Roasting the mushrooms concentrates their flavor in this umami bomb in a bowl. Note: When pureeing hot liquid in a blender, remove the plastic insert in the lid and cover with a dish towel to prevent any steam buildup and splattering. From Meredith Deeds.
1/2 oz. dried porcini mushrooms
2 pound cremini mushrooms, cut into 1/4-in. slices
1/2 pound shiitake mushrooms, stems removed and discarded, caps cut into 1/4-inch slices
4 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper, plus more for garnish
2 tablespoon unsalted butter
1/2 cup chopped shallots
3 cloves garlic, finely chopped
3 sprigs fresh thyme
1/2 cup dry white wine
4 cup chicken or vegetable broth
1 tablespoon soy sauce
1 cup heavy cream
1 teaspoon lemon juice
Preheat oven to 425 degrees. Place the dried porcini mushrooms in a small bowl and cover with 1 cup boiling water. Let sit for 30 minutes. Use slotted spoon to remove the mushrooms from the water and coarsely chop. Strain the mushroom water through a coffee filter to remove grit. Reserve both mushrooms and water.
Meanwhile, divide sliced cremini and shiitake mushrooms evenly on 2 rimmed baking sheets, drizzle each pan with 2 tablespoons oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss to coat. Spread out into one layer. Roast for 15 minutes. Switch positions of baking sheets and continue to roast for another 10 to 15 minutes, until lightly browned.
Heat butter in a large saucepan or Dutch oven over medium heat. Add shallots and cook, stirring, until softened, about 3 minutes. Add garlic, thyme and remaining 1/4 teaspoon pepper and cook for 30 seconds. Add wine and porcini mushrooms. Cook, scraping the brown bits off the bottom of the pan, until most of the liquid has evaporated. Add reserved strained mushroom water, chicken or vegetable stock, soy sauce and three-quarters of the roasted mushrooms (reserving the rest for garnish) and bring to a boil. Reduce heat to low and simmer for 20 minutes. Discard thyme sprigs.