Yield: 6 servings
Ingredients:
- 2 pounds (907 g) mixed mushrooms (porcini, chanterelles, oyster, black trumpet, morel, button mushrooms, etc.)
- 4 tablespoons (60 ml) olive oil, divided
- 2 tablespoons (30 ml) butter
- 1 cup (240 ml) finely diced onion
- ½ cup (120 ml) finely diced carrots
- ½ cup (120 ml) finely diced celery
- 1 cup (240 ml) peeled and finely diced starchy potatoes
- 2 garlic cloves, minced
- 3 tablespoons (45 ml) chopped fresh thyme leaves
- 3 tablespoons (45 ml) chopped fresh sage
- 1 teaspoon (5 ml) pepper, plus more if required
- 8 cups (1.9 L) beef stock
- Salt
- Olive oil, for drizzling
- 1 lemon, juice
- Fried Sage Leaves (see recipe)
Method:
Preheat oven to 425 F (230 C).
Clean mushrooms with damp cloth. Remove woody stems and slice into ½-inch (1.25 cm) pieces. Set aside.
Toss mushrooms in half of the olive oil. Transfer to baking sheet and roast for 15 minutes. Reserve mushrooms with juices.
Heat butter and remaining olive oil in a large saucepan over medium heat.
Add onion, carrots, celery, potato, and cook, stirring periodically, until moisture is released and onions start to brown.
Add minced garlic, thyme, sage, pepper, and mushrooms and stir to combine.
Add beef stock, heat through and adjust heat to simmer gently for 1 hour. Season with salt and pepper.
Remove from heat, then using an immersion blender, pulse soup until it is smoother but still has fine chunks of mushrooms (don’t blitz until completely smooth).
Divide soup between serving bowls. Drizzle with olive oil and lemon juice. Serve topped with Fried Sage Leaves (see recipe).
Buon appetito!
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