Wild Mushroom Soup with Thyme
While it is fine to chop the mushrooms with a food processor to start, use a blender for the final purée because it guarantees a smoothness that the food processor can’t accomplish.
Serves: 8Hands-on: 30 minutesTotal: 45 minutesDifficulty: Medium
- 1 lb. white mushrooms
- ½ lb. shiitake mushrooms, stems removed
- 1 tsp. olive oil
- 4 sprigs fresh thyme
- 4 medium shallots, peeled and minced
- ¼ cup dry white wine
- 2 cups vegetable stock
- 2 tsp. butter
- ½ lb. assorted wild mushrooms or white mushrooms, sliced
- 2 tsp. salt, divided
- 1 tsp. ground black pepper, divided
- 3 cups cold milk
- 1 Tbsp. finely chopped chives
- Pulse the white mushrooms in about 4 small batches in a food processor to finely chop them, stopping before they clump. Roughly hand-chop the shiitakes, and pulse them the same way.
- Heat the oil in a 2½-cup saucepan over medium-high flame, toss in the thyme and allow to sizzle for a moment, then add the shallots and sauté for 3 minutes until translucent. Add the chopped mushrooms. Sprinkle in a pinch of salt and cook 5–7 minutes, until mushrooms are soft.
- Add white wine and cook 2 minutes, then add the stock. Simmer for 10 minutes.
- Meanwhile, melt the butter in a frying pan and sauté the sliced mushrooms, in small batches over high heat, seasoning them with ½ teaspoon of salt and a pinch pepper as they cook. Set aside.
- Put ⅓ of soup in blender, with 1 cup cold milk, and purée until very smooth. Repeat with remaining soup, then season with the remaining salt and pepper. Serve with a spoonful of sautéed mushrooms in each bowl and a sprinkling of chives.