| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 4 servings (1 quart) |
Ingredients
- 3/4 cup extra-virgin olive oil
- 4 cups sliced cremini mushrooms
- 3 tablespoons sliced garlic
- 1 onion, sliced
- Freshly cracked black pepper
- Kosher salt
- 3 cups chicken stock
- 1/2 cup roughly chopped stale bread
- 1/4 cup vermouth
- 1 teaspoon fresh thyme leaves
- Sherry vinegar, as needed
- Tahini Herb Drizzle, recipe follows
- Fried shallots, for garnish
- Chopped fresh dill, for garnish
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh parsley
- 1 teaspoon honey
- Kosher salt and freshly cracked black pepper
Instructions
- In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
- Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.
- In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 713 |
| Total Fat | 65 g |
| Saturated Fat | 9 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 5 mg |
| Sodium | 920 mg |
Reviews
Made this yesterday and it was delish! However, I did back the ½ C. EVOO drizzle while blending to ¼ C. and boy am I glad I did! In fact, next time I might back down less. it would’ve been ruined if i hadn’t. This soup is good on it’s own, but boy oh boy the tahini drizzle, shallots and dill took it WAY over the top delicious! Thanks for an awesome recipe!
Absolutely delicious.
Loved this so much! Didn’t want to deal with frying shallots so I used French fried onions. Will definitely make again!
Nope. Didn’t like it. Sorry Geezy.
I cooked this recipe as is and it was PERFECT! I kept a handful of the mushrooms on the side and sauteed them up and added them to the finished soup with the fried shallots and tahini drizzle. The only thing I did wrong was I didn’t use a mild tasting olive oil so it was alittle over powered by that. Next time I will change my oil but perfect otherwise! Thanks for the recipe!!
This recipe has become a family favorite. Thank you Geoffrey, absolutely delicious!!
Absolutely delicious! I really let the blender go to town. Good olive oil and good sherry vinegar are a must!
The soup was tasty; however, it would be better if it wasn’t blended like for a baby food, or a smoothie.
I don’t understand the American obsession with blending practically all the soups.
I like to have chunks of meat and veggies in my mouth when I eat my soup, not a mashed-up baby food.
I don’t understand the American obsession with blending practically all the soups.
I like to have chunks of meat and veggies in my mouth when I eat my soup, not a mashed-up baby food.
While it’s true that mushrooms absorb water when you wash them, it is an old wives tale that they are super-absorbent sponges. Mushrooms only absorb about 2% of their total weight or 1.5 teaspoons of water per pound, which translates to an extra 15-30 seconds of cooking time. So the best way to clean mushrooms (contrary to that old food myth) is to wash them in cold running water, transfer to a salad spinner, spin them dry as best you can, then cook them as you normally would, tacking on an extra few seconds to help them get rid of the extra moisture. (Food facts from Kenji López-Alt)
No other choices for a healthy recipe show??