Roasted Wild Mushroom Soup With Creme Fraiche

Roasted Wild Mushroom Soup 
With Creme Fraiche

3 Tablespoons olive oil

4 Tablespoons unsalted butter

2 pounds cremini mushrooms mushrooms chopped

1 pound mixed wild mushrooms

(chanterelles, morels, and porcini)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 yellow onion, diced

2 garlic cloves, minced

1 tablespoon minced fresh thyme

1/2 cup dry white wine

6 cups vegetable stock

3 Tablespoons creme fraiche

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Directions:

Heat a Dutch oven or a heavy stockpot until almost smoking. Quickly add 2 Tablespoons of the oil, 3 Tablespoons of the butter, and the mushrooms to the pan. Decrease the heat to medium, add the salt, pepper, and saute the mushrooms until the juices are released and nearly evaporated, about 10 minutes.

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Heat a separate medium saute pan over medium heat and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Saute the onion for 10 minutes, or until it begins to brown. Add the garlic and thyme and saute for 2 minutes. Add the white wine and cook for about 5 minutes, or until reduced completely. Transfer the onion mixture to the mushrooms and cook for about 10 minutes, or until well browned.

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Stir the vegetable stock into the mushroom mixture and simmer over medium-low heat for 10 minutes. Coarsely blend the soup in a food processor or with a hand held blender. Return the soup to the pot if needed and reheat over low heat. Taste and adjust the seasoning. Spoon the soup into warmed bowls and garnish each with 1 teaspoon or so of creme fraiche. Serves 4 or 6 as a first course.