Cream of Mushroom Soup

baguette crostini, walnut olive oil garnish

STARS

Taste comfort food at its elegant best—simmer crimini and portobello mushrooms with aromatics in cream and veggie stock before puréeing them into a velvety smooth soup. Dip in baguette crostini and top your bowl with walnut olive oil garnish for added texture.

Difficulty Level

Total Time: 50 minutes

Active Time: 20 minutes

Ingredients

Walnut-Dill Relish

1 head garlic
1 tablespoon olive oil
1 cup walnuts, roughly chopped
2 tablespoons chopped fresh dill
1 tablespoon sugar
2 tablespoons walnut oil
2 teaspoons sherry vinegar
Salt and pepper to taste

Soup

1 tablespoon butter
1 yellow onion, diced
2 garlic cloves, minced
5 thyme sprigs, leaves picked from the stems
2 cups button mushrooms, roughly chopped
2½ cups vegetable broth
½ cup brandy
1 cup heavy cream
Salt and pepper to taste
1 baguette, sliced and toasted

Directions

Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes.

Remove the roasted garlic cloves from the head and toss with the walnuts, dill, sugar, walnut oil and vinegar in a small bowl. Adjust the seasoning with salt and pepper.

Meanwhile, melt the butter in a large saucepan. Add the onion and garlic and cook on low heat until softened but not colored, about 5 minutes.

Stir in the thyme, mushrooms, broth, brandy and cream. Bring to a simmer and cook for 20 minutes, until the mushrooms are tender.

Purée the soup with an immersion blender or a regular blender (let it cool first a bit to avoid splashing). Season with salt and pepper.

To serve, divide the soup between bowls, garnish with walnut-dill relish and serve with baguette on the side.