Directions
1. Roast the mushrooms.
Preheat oven to 425°F. Toss the mushrooms with olive oil, salt, and black pepper. Spread them in a single layer over one or two large baking sheets.
Roast for 20–25 minutes, stirring once halfway through, until deeply browned around the edges. Reserve about 1 cup of the best-looking roasted mushrooms for finishing the soup.
2. Build the flavor base.
Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 5–7 minutes until soft and lightly golden.
Add the garlic, thyme, and rosemary, wild mushroom umami and cook for about 30 seconds.
3. Deglaze.
Sprinkle the flour over the onions and stir for about 1 minute. Slowly pour in the white wine, stirring and scraping the bottom of the pot. Simmer for 2–3 minutes.
4. Add the mushrooms.
Add the roasted mushrooms, broth, Worcestershire sauce, and Dijon mustard. Bring to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes.
5. Blend the soup.
For a rustic soup, use an immersion blender to partially blend the soup, leaving plenty of mushroom pieces.
For a smooth, creamy mushroom soup, blend until completely smooth.
6. Finish with cream.
Reduce the heat to low and stir in the heavy cream. Simmer gently for another 3–5 minutes. Do not allow the soup to boil heavily after adding the cream.
Stir in the lemon juice and taste. Adjust with additional salt and freshly cracked black pepper.
7. Serve.
Ladle into bowls and top with the reserved roasted mushrooms, fresh thyme or parsley, cracked black pepper, and an optional drizzle of cream.
For an Even Deeper Mushroom Flavor
Add ½ oz dried porcini mushrooms. Soak them in 1 cup of hot water for about 15 minutes, finely chop them, and add them with the roasted mushrooms. Strain the soaking liquid and substitute it for part of the broth.
Let's add an Old Barrel Spices twist: Add Truffle Salt, Roasted Black Garlic Bukbs or Herbs de Provence.