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Hilltop Cafe's Roasted Mushroom Soup

Source of Recipe


Hilltop Cafe, Golden, CO






List of Ingredients



• -- Mushroom Stock --
  
• 4 cups dried wild mushrooms (several varieties)
  
• 10-1/2 cups cold water
  
• .
  
• 8 ounces fresh portobello mushrooms, sliced
  
• 4 ounces fresh shiitake mushrooms (no stems), chopped
  
• 8 ounces fresh button mushrooms, chopped
  
• Kosher salt, divided use: 2 tsp and 1/2 tsp
  
• Canola oil, divided use: 3 Tbsp and 2 Tbsp
  
• 1 large yellow onion, chopped
  
• 1 medium carrot, chopped
  
• 2 stalks celery, chopped
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp white pepper
  
• 2 tsp dried basil
  
• 1/2 tsp dried thyme
  
• 1 bay leaf
  
• 1-3/4 cups heavy cream
  
• .
  
• -- Roux --
  
• 1/2 cup unsalted butter
  
• 1/2 cup all-purpose flour
  
• .
  
• Truffle oil, for garnish (optional)
  






Instructions



1. Put dried mushrooms in a large pot and cover with the cold water. Bring to a boil and lower heat. Cover and simmer 45 minutes. Strain, reserving stock and discarding mushrooms.
   
   
2. Meanwhile, combine fresh mushrooms in a bowl and toss well in 3 tablespoons oil and 2 teaspoons salt. Spread mushrooms on a large sheet pan and roast in a preheated 450-degree oven for about 20 minutes. Remove from oven.
   
   
3. In a large stockpot over medium-high heat, saute the onion, carrot and celery with 2 tablespoons oil and 1/2 teaspoon salt until tender. Add seasonings, except bay leaf, and saute 2 minutes more, stirring often. Add the roasted mushrooms and stir.
   
   
4. Add the mushroom stock, bay leaf and heavy cream. Bring to a simmer; cover and gently simmer for 1 hour and 15 minutes.
   
   
5. During the last 15 minutes of simmering the soup, make a roux in a small pan: Melt the butter over medium heat; stir in flour. Stir constantly for about 5 minutes so that you have a smooth paste.
   
   
6. When the soup is finished, remove the bay leaf. Whisk in roux and simmer for 10 minutes more.
   
   
7. Using a hand blender, puree soup at high speed until smooth. Allow soup to rest overnight in refrigerator before serving.
   
   To serve, heat through and garnish each individual serving with a few drops of truffle oil (optional).
   
   Makes about 1 gallon.