Swedish Mushroom Soup

Tony Gylleneiden’s simple mushroom soup is delicious all on its own, but the VT test kitchen added an optional roasted mushroom garnish for a crunchy textural element. The soup’s flavor intensity will depend on the mushrooms you use.

Soup

• 2 Tbs. olive oil
• 2 leeks, chopped (1½ cups)
• 3 cloves garlic, minced (1 Tbs.)
• 1½ lb. wild mushrooms, chopped (8 cups)
• 1 qt. low-sodium vegetable broth
• 3 sprigs fresh thyme
• ¼ cup chopped cilantro

Crispy Mushrooms (optional)

• ½ lb. wild mushrooms, halved or sliced if thick
• 1 Tbs. olive oil

1 | To make Soup: Heat oil in large saucepan over medium heat. Add leeks and garlic, and sauté 5 to 7 minutes,or until leeks are soft. Add mushrooms, and cook 5 minutes, or until most of liquid has evaporated. Add broth, thyme, and cilantro, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes.
2 | Purée soup in batches until smooth. Season with salt and pepper, if desired.
3 | To make Crispy Mushrooms: Preheat oven to 450°F. Toss mushrooms with oil in medium bowl. Spread in single layer on baking sheet, and bake 10 to 15 minutes, or until browned and crisp. Cool. Garnish Soup with Crispy Mushrooms, if using.