Cremini, shiitake, and porcini varieties lend tantalizing depth to Roasted Mushroom and Onion Soup, a satisfying bisque finished off with a sprinkling of toasted panko bread crumbs, sautéed mushrooms, fresh thyme, and shaved truffle cheese.
Roasted Mushroom and Onion Soup
Makes 8 to 10 servings
- 2 (8-ounce) packages cremini mushrooms
- 2 (5-ounce) packages sliced shiitake mushrooms
- 1 onion, sliced
- 4 cloves garlic, peeled
- 15 sprigs fresh thyme
- ¼ cup olive oil
- 1 (1-ounce) package dried porcini mushrooms
- 2 cups boiling water
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 6 cups beef broth
- 1 cup heavy whipping cream
- 3 tablespoons Madeira
- 1 cup sour cream
- Garnish: toasted panko (Japanese bread crumbs), sautéed mushrooms, fresh thyme leaves, shaved truffle cheese
- Preheat oven to 425º.
- On a large rimmed baking sheet, toss together cremini mushrooms, shiitake mushrooms, onion, garlic, thyme, and olive oil.
- Bake until mushrooms are browned and tender, about 30 minutes.
- In a large bowl, combine porcini mushrooms and 2 cups boiling water; cover and let stand for 20 minutes.
- In a large Dutch oven, melt butter over medium heat; add flour and cook, stirring constantly, for 2 minutes. Gradually add broth; bring to a boil, reduce heat, and simmer until mixture is slightly thickened. Stir in roasted mushroom mixture and porcini mushrooms with soaking liquid.
- In the container of a blender, process mixture in batches until smooth.
- Return soup to pot. Stir in cream and Madeira. Cook, stirring occasionally, until thoroughly heated. Stir in sour cream. Season with salt and pepper to taste. Garnish servings with toasted bread crumbs, sautéed mushrooms, thyme leaves, and cheese, if desired. Refrigerate for up to 3 days.