If you’re a mushroom lover, I guarantee you will love this soup. Despite its drab color, this creamy roast mushroom soup packs tons of rich and intense flavor thanks to a generous amount of shiitakes. I also roasted the mushrooms and added a little toasted sesame oil– the caramelization enhances the flavor of the mushrooms. This is probably going to be a staple on my Thanksgiving menu since it is so easy to prep ahead of time and doesn’t take up precious real estate in my oven or on my stove. After roasting the mushrooms (which you can do in advance), you just combine all the ingredients in a blender and blend until smooth. My Vitamix will heat the soup so I don’t need to use a pot to reheat it. If yours doesn’t, just quickly reheat the soup in a pot. It’s delicious, easy and can be made ahead, so basically the perfect Thanksgiving recipe!
Mushroom Soup
INGREDIENTS
- 16 ounces cremini mushrooms
- 10 ounces shiitake mushrooms (plus more for optional garnish)
- 1 teaspoon toasted sesame oil (plus more for optional garnish)
- 3 tablespoons creme fraiche (plus more for optional garnish)
- 1 cup half and half
- 2 1/2 cups chicken broth
- grapeseed oil or other neutral oil
- kosher or sea salt
- freshly ground black pepper
INSTRUCTIONS
- Preheat the oven to 425. Wipe the mushrooms clean with a towel. Coat the mushrooms in a couple glugs of grapeseed oil just to coat them. Add a couple generous pinches of salt and some pepper. Roast the mushrooms for about 20-25 minutes until they are browned.
- Transfer the mushrooms to a blender and add the toasted sesame oil, creme fraiche, half and half and chicken broth and blend until very smooth. Season to taste.
- Garnish with extra fresh ground pepper, or a light drizzle of toasted sesame oil (being careful not to add too much since the oil is strong in flavor), a dollop of creme fraiche or roasted thinly sliced shiitakes.
(Photography by HonestlyYUM)
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