Ingredients
For Crispy Mushroom Topping
1½ lb mushrooms (button, shiitake or crimini), thinly sliced
¼ cup olive oil
½ tsp freshly ground black pepper
Kosher salt
For Soup
3 Tbsp unsalted butter
2 shallots, chopped
1 lb mushrooms, sliced or torn (button, shiitake or crimini)
1½ tsp fresh thyme, chopped
Kosher salt and freshly ground black pepper
¼ cup all-purpose flour
6 cups vegetable stock
¼ cup sherry
1/3 cup heavy cream
Instructions
Step 1
Make Crispy Mushroom Topping: Preheat oven to 450°. Combine mushrooms, oil and pepper on a rimmed baking sheet. Bake, on bottom rack, until golden brown and crisp, for about 20 to 22 minutes. Season to taste with kosher salt. Makes about 3 cups.
Step 2
Make Soup: Melt butter in a large Dutch oven or pot over medium heat. Add shallots, mushrooms and thyme. Season with salt and pepper. Cook, stirring occasionally, until tender, for about 10 to 12 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add stock and bring to a boil. Reduce heat and simmer, until flavors meld, for about 18 to 20 minutes. Let cool slightly.
Step 3
Puree, in batches if necessary, on medium speed until smooth. Return to pot, and stir in sherry and cream. Season with salt and pepper. Serve with crispy mushroom topping alongside. CS