Roasted Mushroom Cream Soup

1 1/2 lbs cremini (baby portobello) mushrooms
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
various other mushrooms of your choice, if desired
1 1/2 – 2 large yellow onions
6 cloves garlic
15 stems thyme, leaves stripped off (about 2.5 T)
2 cups dry white wine (Sauvignon Blanc, Pinot Grigio or Chardonnay)
3-4 C vegetable or chicken broth
1 1/2 – 2 C heavy cream
salt and pepper to taste

Rub the dirt off the mushrooms with a damp paper towel. Cut the shiitakes in half or quarters, depending the size. Toss all the mushrooms with a little olive oil and kosher salt and fresh ground pepper and roast in the oven on about 425 F for 10-15 minutes or so. You really want them to caramelise and cook down a bit to release their juices.

Meanwhile, dice an onion and mince the garlic. Sauté in olive oil and butter adding a little kosher salt so that they sweat and release their juices (and don’t burn). Also add in the fresh ground pepper. Add in the mushrooms and minced thyme leaves and cook down for about 10 minutes longer.

Add in the wine and reduce by at least 3/4. Then add in the vegetable (or chicken stock) and simmer for until reduced by half again. I try to find a vegetable broth that doesn’t have a lot of tomato or carrot in it because they tend to overwhelm and conflict with the dish. I like one that is mostly onion and celery flavoured. I also like to de-glaze my mushroom roasting pan with a little wine or stock and add in this delicious liquid to my soup.

Blend this entire mixture until smooth in a blender or with an immersion blender – by now it will be pretty thick. Return to the pot and add in the cream. Turn to low and leave for a couple minutes then serve.

This can be garnished with toasted walnuts, chopped thyme and/or chopped parsley.

One could easily omit the cream and not cook the stock down too much to make this a vegan recipe.

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