Roasted Wild Mushroom Soup

Rather than using heavy cream, this recipe uses a roux and pureed mushrooms to thicken into a rich broth.

Adding a variety of mushrooms will also deepen the flavor profile. Cremini and shiitake are a great choice. If you use shiitake, add them towards the end of the sauté process. They toughen when cooked too long on high heat.

Serves 6
Prep time: 15 minutes
Total time: 45 minutes

Ingredients:

  • 2 tablespoons cooking oil
  • 1 medium onion, finely chopped
  • 2 tablespoons balsamic vinegar
  • 2 cups beef broth
  • 1/4 cup brandy
  • 1 teaspoon fresh thyme, chopped more for garnish
  • 2 tablespoons butter
  • 1 pound mushrooms, sliced
  • salt and freshly cracked black pepper to taste
  • 1/3 cup medium color roux
  • 1 cup crème fraiche or sour cream for finishing (optional)

    Instructions:

    In a 3 quart saucepan, heat 1 tablespoon oil on medium high heat. When hot add the onions. Reduce the heat to medium and cook until golden brown. Only stir onions a few times.

    Slowly add the vinegar to the onions after they are golden brown and reduce the liquid (continue to cook) until almost dry.

    Add the stock, brandy and thyme, salt and pepper to taste. Slowly add the roux. Cover and cook on low heat while preparing the mushrooms.

    In a separate sauté pan, heat remaining oil and butter on medium high heat. Add the mushrooms. Pan roast the mushrooms until golden brown, about 5 to 6 minutes.

    Add mushrooms to beef broth. Cover and cook on medium heat for 15 minutes. Cook, stirring until mixture is well blended and slightly thickened. Ladle soup into bowls and dollop with crème fraiche or sour cream.


    Making a roux: Heat ½ cup cooking oil in medium skillet on medium high heat. Stir in 1/3 cup flour. Continue to heat and stir until desired color being careful not to burn the roux. A medium roux was used for this recipe. It is the color of peanut butter

    Cooking Wiser:

    Button and cremini mushrooms are a good choice for this recipe. They are less expensive than wild mushrooms. But for added flavor use a mix of Oyster, Shiitake and Cremini mushrooms.

    A roux will continue to cook for about 5-10 minutes after you remove from heat. It is very not so use caution.

    Remove bay leaves before serving