Roasted Wild-Mushroom Soup
from Notes From a Maine Kitchen by Kathy Gunst
Use portabellas or shiitakes, cepes, or any wild mushrooms you can find for this earthy, creamy soup.
- 1 pound fresh portabella mushrooms
- 2 teaspoons olive oil
- 3 medium onions, peeled and chopped
- 3 cloves garlic, peeled and chopped
- salt and freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons dry sherry or red wine
- 5 cups vegetable, chicken, or beef stock
- a touch heavy cream, crème fraîche, or yogurt, optional
- Preheat the oven to 400 degrees.
- Gently clean the mushrooms using a moist paper towel. Cut the bottom 1/2 inch off the stems and then cut the mushrooms into chunks.
- Grease the bottom of a medium to large roasting pan or ovenproof skillet with 1 teaspoon of the oil. Add the mushrooms, onions, garlic, salt, pepper, thyme, rosemary, and remaining oil and stir well.
- Roast on the middle oven shelf for 20 to 25 minutes, stirring once or twice, or until the vegetables are tender. Remove the roasting pan from the oven and pour the sherry into the pan, scraping up any bits clinging to the bottom of the pan. Add the stock. Let cool a minute or two.
- Transfer the soup to a blender or food processor and, working in batches, puree the mushroom mixture and all the juices, blending until smooth, but taking care when blending hot liquids.
- Transfer to a medium-large pot and season to taste. Reheat and add a touch of cream, crème fraîche, or plain yogurt, if desired. The soup really doesn’t need much! Serve hot with crusty bread.
SERVES 4 TO 6