Mushroom Soup
If you’re a mushroom lover, I guarantee you will love this soup. Despite its drab color, this creamy roast mushroom soup packs so tons of flavor thanks to a generous amount of shiitakes, which have excellent flavor. I also roasted the mushrooms in a little toasted sesame oil– the caramelization enhances the flavor of the mushrooms.
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.