Midnight Mushroom Soup Recipe
This Midnight Mushroom Soup is a delightful and elegant addition to any special meal, especially when you want to embrace the enchanting flavors of mushrooms and herbs associated with the spirit of Samhain.
Ingredients
1 pound black trumpet mushrooms, cleaned and chopped
1 pound shiitake mushrooms, cleaned and chopped
2 tablespoons olive oil
1 large white onion, finely chopped
4 cloves garlic, minced
1 teaspoon fresh thyme leaves (plus extra for garnish)
4 cups vegetable or mushroom broth
1 cup heavy cream
Salt and black pepper, to taste
Sour cream, for garnish
Instructions
Prepare the Mushrooms: Clean the black trumpet and shiitake mushrooms using a mushroom brush or a damp cloth. Chop the black trumpet mushrooms and slice the shiitake mushrooms. Set aside.
Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes. Stir in the minced garlic and fresh thyme leaves. Sauté for an additional 1-2 minutes until the garlic becomes fragrant.
Cook the Mushrooms: Add the chopped mushrooms to the pot. Cook them for about 8-10 minutes, or until they release their moisture and start to brown. Stir occasionally.
Simmer with Broth: Pour in the broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes to allow the flavors to meld.
Blend the Soup: Using an immersion blender, carefully puree the soup until smooth and velvety. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids, and allow some ventilation for steam to escape.
Add Cream and Seasoning: Return the blended soup to the pot. Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently over low heat, stirring occasionally, until it's warmed through.
Serve: Ladle the rich and velvety Midnight Mushroom Soup into bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh thyme leaves.
Serve the soup hot and savor the earthy and comforting flavors of the black trumpet and shiitake mushrooms with the aromatic touch of garlic, thyme, and the creamy finish.