Roasted Mushroom Soup
Ingredients
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¼ cup dried porcini mushrooms
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1 cup water
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8 ounces mushrooms
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1 tablespoon extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon extra-virgin olive oil
Tools
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strainer
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paper towels
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wooden spoon
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measuring cups
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measuring spoons
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spatula
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June Pan
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liquid measuring cup
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pot
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immersion blender
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June Oven
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Preferences
Rehydrate the porcini mushrooms
Place the porcini mushrooms in a liquid measuring cup. Pour 1 cup boiling water over the mushrooms to rehydrate them.
1 cup water
¼ cup dried porcini mushrooms
measuring cups
liquid measuring cup
Clean the fresh mushrooms
Gently wipe the fresh mushrooms with a damp towel to remove any dirt.
8 ounces mushrooms
paper towels
Season the mushrooms
Place the mushrooms on the June Pan. Drizzle with the oil, then sprinkle with the salt and pepper. Toss to combine and spread in a single layer.
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
June Pan
spatula
Roast the mushrooms
Place the mushrooms on the middle shelf of the June Oven. Roast 17 minutes, until the mushrooms are tender and browned. June will notify you when the mushrooms are ready.
June Oven
Start the soup
While the mushrooms are roasting, start the soup. In a large pot, heat the oil over medium heat until shimmering. Add the shallots and salt. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are soft but not caramelized, 5-7 minutes.
1 cup sliced shallots
1 teaspoon salt
pot
wooden spoon
1 tablespoon extra-virgin olive oil
Add to the soup base
Add the rehydrated porcini mushrooms and soaking liquid, the broth and the sprig of parsley. Continue cooking the soup over medium-low heat.
4 cups vegetable broth
1 sprig parsley
Deglaze the June Pan
Once the roasted mushrooms are ready, remove them from the June Oven and set on a cooling rack. While the June Pan is still very hot, add 2 tablespoons dry sherry to the mushrooms and scrape up any browned bits with a wooden spoon.
2 tablespoons sherry
Add the roasted mushrooms and simmer
Add the roasted mushrooms and liquid from the June Pan to the pot. Stir to combine and increase the heat to medium-high. Bring the liquid to a boil, then reduce the heat to a simmer. Simmer the soup 50 minutes, then remove it from the heat.
Blend the soup
Carefully blend the hot soup with an immersion blender, or transfer the soup in batches to a blender to puree until smooth. Stir the remaining 2 tablespoons sherry into the blended soup. If desired, strain the soup through a fine-mesh strainer for an extra-smooth texture.
immersion blender
2 tablespoons sherry
strainer
Garnish and serve
Serve, garnishing with chopped parsley if desired.
1 tablespoon chopped parsley
