Cream of Roasted Mushroom Soup from Soups and Stews by The Editors of Saveur

Name: Cream of Roasted Mushroom Soup from Soups and Stews by The Editors of Saveur
Ingredients: 5 cups vegetable or chicken stock; 3 tbsp. unsalted butter; 2 lb. mixed fresh mushrooms, such as cremini, oyster, shiitake, and white button (1½ lb. halved, 8 oz. thinly sliced); 1 oz. dried porcini mushrooms; 2 cups boiling water; 1½ tbsp. sherry; ⅓ cup extra-virgin olive oil; Kosher salt; freshly ground black pepper; 1½ tbsp. fresh thyme leaves; 5 cloves garlic, crushed; 1 cup heavy cream; ¼ tsp. freshly grated nutmeg; Crème fraîche, to garnish; 1 small yellow onion, thinly sliced; Finely chopped chives, to garnish

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This soup highlights the best of mushrooms by using them in three distinct forms. A mix of fresh mushrooms is simmered in stock and puréed along with rehydrated dried porcinis to form an...

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Ingredients

5 cups vegetable or chicken stock
3 tbsp. unsalted butter
2 lb. mixed fresh mushrooms, such as cremini, oyster, shiitake, and white button (1½ lb. halved, 8 oz. thinly sliced)
1 oz. dried porcini mushrooms
2 cups boiling water
1½ tbsp. sherry
⅓ cup extra-virgin olive oil
Kosher salt
freshly ground black pepper
1½ tbsp. fresh thyme leaves
5 cloves garlic, crushed
1 cup heavy cream
¼ tsp. freshly grated nutmeg
Crème fraîche, to garnish
1 small yellow onion, thinly sliced
Finely chopped chives, to garnish