Gail’s Mushroom Soup

I love mushrooms. I like them fresh and dried. I go through phases when I eat mushrooms two or three times a week. I eat ‘em in sammies, in omlettes, on salads. I am partial to oyster mushrooms, and I love the dried mushrooms you get in Asian stores…I take those puppies home, reconstitute them, slice ‘em up and stir-fry them with broccoli and sweet soy sauce. Om nom nom.

Several years ago while shooting TV, my crew and I had a most delicious mushroom soup in a restaurant. I don’t remember where we were, but I remember the soup like it was yesterday. The whole gang of us ordered it and emptied the pot. I’ve spent a couple of years trying to replicate it.

Success. Hope you enjoy.

 

Gail’s Mushroom Soup

12 cups cremini mushrooms, quartered
1 large sweet onion, roughly chopped
4 cloves garlic, sliced
7 sprigs thyme, chopped fine
2 tbs olive oil
1 1/2 tbs balsamic vinegar
1/3 cup red wine
1/3 cup dry sherry
2 cups milk
2 cups heavy cream
4 cups chicken stock or vegetable stock
Salt and pepper to taste

 

1. Preheat oven to 375°F. Place mushrooms, onions, garlic, and thyme sprigs in a large bowl. Add olive oil and vinegar. Season with salt and pepper and toss to coat. Transfer to a rimmed baking sheet and spread into an even layer.

2. Roast on the centre shelf for about 15 minutes. The mushrooms will release liquid, which you will drain into a separate container and reserve. Continue roasting mushrooms until browned, about 30 minutes more.

3. Remove lemons and thyme sprigs and discard. Transfer mushroom mixture along with drained liquid to a large pot or dutch oven. Add wine, milk, cream, and stock. Stir to combine and cook on low for 2.5 hours.

4. Using an immersion blender (or by transferring to a blender) blend until desired consistency is reached; not too smooth. Add sherry. Simmer for another 10 minutes.