MEXICO MUSHROOM RECIPES

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CREAMY-ISH OF MUSHROOM SOUP RECIPE - BON APPéTIT



Creamy-ish of Mushroom Soup Recipe - Bon Appétit image

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 15

¼ cup extra-virgin olive oil
12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
1 large sweet onion, finely chopped
2 shallots, finely chopped
Kosher salt
4 garlic cloves, thinly sliced
⅓ cup dry white wine
¼ cup raw cashews
1 Tbsp. red or white miso
Freshly ground black pepper
3 Tbsp. extra-virgin olive oil
3 garlic cloves, thinly sliced
1 Tbsp. thyme leaves
½ tsp. freshly cracked black pepper
Kosher salt

Steps:

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.
  • Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups water and return mushrooms to pot. Bring to a simmer.
  • Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper.
  • Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.
  • To serve, ladle soup into bowls and drizzle with garlicky oil.

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From msn.com
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