Creamy Mushroom Soup

Fall is in the air. We woke up to a very foggy morning and it just seemed like the perfect day to make a pot of soup. I love it when we have days like these. They evoke all the fall feels and remind me that the holiday season is just around the corner. I know this year everything will look slightly different than it has in the previous years with being socially distant from families and friends, but there are still many ways to make the season feel special. And making a semi-special meal on a random Wednesday can be just the thing to break up the redundancy of the days and bring your immediate family together.

We have a mushroom-obsessed boy. He loves it on anything and everything. Whenever I find an interesting recipe and one I think he'll love, I make it. I had two containers of cremini mushrooms sitting in our refrigerator from a weekend meal we didn't get to cook, so when I stumbled upon on this recipe in my email, I knew I had to make it for him. And he loved it! Serve it with toasted baguette slices or with a sandwich. A grilled cheese would also be good and would make it the ultimate comfort meal for a chilly, crisp afternoon or evening. Hope you enjoy!

Creamy Mushroom Soup

• ¼ cup extra-virgin olive oil
• 12 oz. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), cut or torn into bite-size pieces
• 1 large sweet onion, finely chopped
• 2 shallots, finely chopped
• Kosher salt
• 4 garlic cloves, thinly sliced
• ⅓ cup dry white wine
• 5 cups chicken broth (or water)
• ¼ cup raw cashews
• 1 Tbsp. red or white miso
• Freshly ground black pepper
• Thyme, optional

Garlicky Oil and Assembly

• 3 Tbsp. extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 1 Tbsp. thyme leaves
• ½ tsp. freshly cracked black pepper
• Kosher salt

RECIPE PREPARATION

Soup

1. Heat oil in a large Dutch oven or other heavy pot over medium-high. Arrange mushrooms in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Stir and continue to cook, tossing occasionally, until golden brown all over, 5–7 minutes longer. Using a slotted spoon, transfer mushrooms to a plate, leaving oil behind.
2. Add onion and shallots to pot; season with salt. Cook, stirring often and reducing heat as needed if beginning to brown, until very soft, 8–10 minutes. Add garlic and continue to cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add wine and cook until almost completely evaporated, about 1 minute. Add 5 cups chicken broth (or water) and return mushrooms to pot. Bring to a simmer.
3. Transfer 2 cups soup (including some mushrooms) to a blender and add cashews and miso. Purée until very smooth. Stir back into soup. Simmer, stirring occasionally, until flavors have melded, 10–15 minutes. Season with salt and pepper. Add thyme for garnish if you wish.

Garlicky Oil and Assembly

Bring oil, garlic, thyme, and pepper to a simmer in a small saucepan over medium heat. Simmer gently until garlic is tender and just turning golden around the edges, about 3 minutes. Season with salt.

Recipe adapted from Bon Appetit.