When Gustavo graduated, he decided he wanted to have his graduation dinner at the graduation buffet at the Marriott Hotel where he graduated. HIs aunts, grandma, mom, sister, and I all were dressed to impress and super proud of Gustavo. We were sat at a big, round white table in a dimly lit banquet room. The eight of us were seated awkwardly with another couple.
Obviously I didn't try the meat or fish, but of all the food (there wasn't a great selection), the only thing I really enjoyed (besides the dessert, of course!) was a cream of mushroom soup. For my graduation, I didn't want to have the Marriott's graduation buffet, and that's why we went to Bacchus. If you remember, Gustavo ordered a delicious cream of mushroom soup that had truffle oil in it (FOUND at the grocery store! I can't wait to find a special recipe to buy it for!). He shared some with me and it was to die for.
It's hard trying to replicate meals that you've eaten in restaurants because you don't know what special ingredients they used. This one turned out a little thinner than I would have liked (so I upped the mushroom quantity and lowered the stock quantity for the recipe I'm posting), but the flavor was superb. Try it and see for yourself!
Creamy roasted mushroom soup
Inspired by a recipe from Bon Appétit
Makes 3 to 4 servings
½ lb portobello mushrooms, stemmed, dark gills removed, caps cut into ¾-inch pieces
½ lb shiitake or cremini (baby bella) mushrooms, stemmed, caps cut into ¾-inch pieces
3 TBSP olive oil
22-oz vegetable broth (homemade or purchased organic)
1 TBSP butter
⅓ cup chopped onion
2 garlic cloves, minced
3 TBSP of your favorite red or white cooking wine
1 ½ TBSP all-purpose flour
⅓ cup heavy whipping cream
Small pinch of thyme
Salt and pepper, to taste
Preheat oven to 400F. Line one large cookie sheet with foil. Place chopped mushrooms on the baking sheet; sprinkle with olive oil and generous salt and pepper. Toss to coat. Cover mushrooms with foil and bake for 30 minutes. Uncover and continue baking until the mushrooms are tender, about 15 minutes more.
Melt butter in a large, heavy saucepan over medium heat. Add onion and garlic; sauté a few minutes until tender. Add wine and simmer until almost all of the liquid has evaporated (about 2 minutes). Add flour and stir for a minute or so, until incorporated. Add the broth, roasted mushrooms, and thyme. Simmer until slightly thickened, about 10 minutes. Transfer to blender and puree until all mushroom pieces have disappeared completely (be careful when blending hot liquids). Pour back into saucepan on the stove; stir in cream and salt and pepper to taste (tip: if you have a nice amount of salt in there (not overboard!), it brings out a depth in the mushrooms).