Description
Perfect for freezing days during fall season, this hearty and warming soup comes together in 35 minutes. For a more intense flavor, substitute common white and crimini mushrooms with Portabella and baby bella mushrooms, or a mix of your favorite wild mushrooms. Russet potatoes instead of Yukon Gold will work.
Ingredients
Scale
- 10 oz white mushroom
- 10 oz crimini mushroom
- 3.5 oz shiitake mushroom
- 5 tbsp extra-virgin olive oil
- 1 shallot, minced
- 4 garlic cloves, minced
- 1 large Yukon Gold potato, peeled and cubed
- 4 to 5 fresh thyme sprigs, leaves only
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 4 cups vegetable stock
Instructions
- Clean the mushrooms and pat them dry. Trim and discard any dried stem ends, then chop them roughly and set aside. In a large pot, heat 4 tbsp olive oil over medium-high heat, then add shallot and 3 garlic cloves and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant.
- Add potatoes, thyme and chili flakes, and season with a pinch of salt and black pepper to taste. Cook for 5 minutes more, then add mushrooms, keeping aside about 3/4 cup for serving. Cook, stirring frequently until mushrooms release their liquid and start to brown, about 3 to 4 minutes. Cover with hot vegetable stock and bring to boil. Reduce the heat to simmer and cook until all the vegetables are tender, about 15 minutes.
- While soup is cooking, heat 1 tbsp olive oil in a small skillet, adding remaining garlic and sauté for 2 to 3 minutes. Add the reserved mushroom, season with salt and pepper and cook until they soften and brown. Keep warm and set aside.
- Remove soup from heat and let it cool off a bit, then puree using a hand-held blender or whirling it in batches in a blender or food processor. Pour it back in the pan and add more stock if it is too dense, or let it cook longer if it needs to thicken a bit. Serve hot, garnishing each bowl with a spoon of sautéed mushrooms and a few croutons.
Nutrition
- Serving Size: 4