Are Meatless Mondays part of your resolutions for the new year? This rich and robust soup from chef Jordan Bailey is completely vegetarian, using two types of mushrooms — cremini and shiitake — along with Yukon Gold potatoes. Roasting the cremini upfront helps bring out their natural meaty quality, making the final dish earthy and hearty. Serve with artisan-style crusty bread.
- 2 pounds washed cremini mushrooms
- Olive oil
- 2 white onions sliced
- 2 heads fennel sliced
- 1/2 cup whole garlic cloves
- 1 cup dried shiitake mushrooms
- 1 cup sherry vinegar
- 1 1/2 cups peeled, diced Yukon Gold potatoes
- 1 cup heavy cream
- Roast cremini mushrooms in olive oil in a pre-heated 400 degree oven, until they begin to “weep” or release some of their liquid.
- Combine onions, fennel, garlic and dried mushrooms in large soup pot with olive oil. Cook on low/medium heat, until vegetables are tender and have no color.
- Carefully add sherry vinegar, stirring for 1 minute.
- Add roasted mushrooms, diced potatoes, and enough water to barely cover. Bring pot to a boil, then reduce heat to low and simmer until potatoes are falling-apart tender.
- Add heavy cream, return to a boil.
- Carefully puree mixture finely in high speed blender in batches. Strain through fine mesh strainer, season with salt and pepper. Enjoy!