This recipe lets the goodness of the mushrooms bloom and star and this recipe also works as a light “sauce” for say a pork cutlet too.
That makes it versatile and that makes it a keeper!
- 24 ounces cremini or white button mushrooms, cleaned, dried, trimmed, and quartered
- 1 medium onion, roughly chopped
- 4 cloves garlic, sliced
- 7 sprigs thyme, divided
- 2 small lemons, halved
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
- 1/2 cup dry sherry
- 2 cups half and half
- 1/2 cup sour cream
- 3 cups homemade or store-bought low-sodium chicken stock or vegetable stock
- Adjust oven rack to center position and preheat oven to 375°F. Place mushrooms, onions, garlic, and 5 thyme sprigs in a large bowl. Squeeze lemons into the bowl and add the squeezed lemon halves. Add olive oil and vinegar. Season with salt and pepper and toss to coat. Transfer to a foil-lined rimmed baking sheet and spread into an even layer.
- Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve. Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer.
- Remove lemons and thyme sprigs and discard. Transfer mushroom mixture along with drained liquid to the crock of a slow cooker. Add sherry, half and half, heavy cream, sour cream, and stock, along with remaining 2 thyme sprigs. Stir to combine and cook on low for 6 hours.
- Discard thyme sprigs. Working in batches, transfer soup to a blender. Set blender to lowest speed and slowly increase speed to high. Blend until desired consistency is reached. Alternatively, blend with a hand blender directly in the slow cooker.
- Ladle into bowls and serve immediately or refrigerate and reheat on the stove-top before serving.
NOTES: Feel free to substitute any mushrooms you love. A combination would be great with the base being the cremini ones I think. I prefer using an immersion blender so that I can leave some chunks.
SOURCE: Serious Eats