This is a creamy, woody, perfectly autumnal soup inspired by a trip to Butter (Alex Guarnaschelli's restaurant in Midtown). We had this rich, creamy, amazing mushroom soup; but, it was a bit heavy for my taste so I took to my kitchen to make a version light enough to enjoy for lunch.
I basically bought every kind of mushroom on offer at my store but you could certainly use any combination you like. And if you could score some fresh morels, that would probably be the best soup ever.
This could easily be made vegetarian by substituting the butter with olive oil and substituting the milk with nut milk and omitting the cheese. —Rach Kim
baby portobella mushrooms
dried morel mushrooms
dried chanterelle mushrooms
dried porcini mushrooms
white wine (dry or sweet, whatever you preference; or use stock if you dislike wine)
small onion, diced
2 to 3
cloves garlic, minced
sprig fresh thyme, stripped
sprig fresh rosemary, stripped
mushroom stock or vegetable stock
salt & pepper to taste
3 to 4
sprigs parsley, leaves ripped off
tablespoons grated parmesan
In This Recipe
Slice baby portabello mushrooms and tear up the oyster mushrooms. Set aside.
Add the dried mushrooms and wine to a small saucepan, making sure the mushrooms are completely submerged; add some water to the pot if necessary. Heat over low for 20 minutes or until the mushrooms are plump and re-hydrated. Set aside.
Heat a French oven over medium heat. Add butter, olive oil, onions, and garlic and cook until the onions are softened.
Add in the portabello mushrooms and saute until browned. Add in the herbs and stir until fragrant.
SPrinkle in flour and stir until incorporated. Stir the roux for two to three minutes; the goal is to heat through long enough to make sure the raw flour taste is cooked out.
Add in the wine-soaked mushrooms along with all of the wine, stirring constantly to prevent lumps from forming. Stir continuously until combined; the soup base will be thickened by the roux.
Add in the stock, stir, and bring to a boil. Reduce to a simmer and cook for 30 minutes to allow flavors to meld.
Turn off the heat and blend the soup (either with an immersion blender or carefully with a regular upright blender). Return the soup to medium heat and stir in milk. Add salt and pepper to taste.
In a skillet, heat some butter over medium-high heat and toast the oyster mushrooms until golden and edges are crisp, four to five minutes.
Ladle the soup into bowls and garnish with the toasted oyster mushrooms, scallions, parsley, and cheese. Serve with crusty crostini.