If you love mushrooms, then you must try this soup from Ali Slagle (for NYTimes cooking). It is noted that you don’t need fancy mushrooms to make a rich soup, you just need to brown them. To do that, spread creminis — no need for fancier mushrooms here — on a sheet pan and roast them until they’re juicy. Pour off and save the umami-heavy juices which will provide a savory backbone to the soup; then keep roasting the mushrooms until they’re glistening brown.
Blending so many mushrooms with plain water (or preferably stock, if you have some) creates a thick soup, not to mention one with a deeply earthy flavor. While the soup has a lot of flavor, it lacks in looks unless garnished with color and texture. For a more substantial meal, top with croutons (as shown), farro or sautéed spinach, or serve alongside buttered toast, roasted sausage or a green salad. Lots of options to round out the meal!
Roasted Mushroom Soup
Ingredients
- 2 lbs. cremini mushrooms, halved, quartered if large
- 2 shallots, cut into wedges
- 2 garlic cloves, minced
- 4 thyme sprigs, plus 1 Tbsp. leaves for serving
- ¼ cup extra-virgin olive oil
- 2 Tbsp. soy sauce
- Salt and black pepper
- 3 cups water, or chicken broth
- 2-3 Tbsp. sherry
- ¼ cup heavy cream, plus more for serving
Directions
- Heat the oven to 400 degrees. On a sheet pan, toss together the mushrooms, shallots, thyme, oil and soy sauce until well combined. Sprinkle with salt and pepper and spread into an even layer.
- Roast until the mushrooms are pooling in liquid, about 15 minutes. Carefully pour the liquid into a small bowl and reserve. Return the sheet pan to the oven and roast, stirring occasionally, until browned, another 25 to 30 minutes.
- Discard the thyme sprigs and set aside ½ cup of the roasted mushrooms. If using an immersion blender, transfer the remaining mushrooms to a pot, or transfer to a regular blender. To the sheet pan, add some of the water (about ½ cup but no need to measure) and scrape off the stuck-on browned bits. Pour the mixture into the pot or blender, along with the remaining water, reserved mushroom liquid and sherry. Blend until smooth.
- Warm the soup on the stove over medium-high. Turn off the heat and stir in the cream. Taste; if the flavor is bland, add salt and pepper; repeat until the mushroom flavor is pronounced. Serve topped with a drizzle of cream, the reserved mushrooms and thyme leaves.
Adapted from a recipe by Ali Slagle for NYTimes Cooking
Accounting for Taste 