Recipe contributed by Elizabeth Schwartz; photo by Ame Gilbert
Prep Time: 10 minutes Cook Time: 35 minutes
This soup is rich, simple, and oh-so delicious. It’s quick to prepare, freezes well, and is very versatile (see Kitchen Tips).
2 tablespoons vegetable or canola oil
1 medium yellow onion, chopped
1½ pounds mushrooms, washed and coarsely chopped (approximately 8 cups)
6 cups vegetable stock
3 teaspoons plus 3 teaspoons minced fresh dill, or to taste
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups crème fraîche (see Kitchen Tips)
- Heat the oil over medium heat in a stockpot. Add the onions and cook, stirring, until translucent, about 3 minutes.
- Remove from heat and add the mushrooms, 3 teaspoons dill, ½ teaspoon salt, and ½ teaspoon black pepper. Add enough stock to cover (all 6 cups if necessary; remember that the mushrooms will add liquid as they cook). Cover and simmer over medium-low heat, about 30 minutes.
- Remove from heat and add 3 teaspoons dill, or to taste. Add the crème fraîche and stir to combine. Add salt and pepper to taste. Serve immediately.
When preparing in advance, refrigerate the finished soup and reheat over medium heat, stirring constantly until just simmering. Do not boil or the soup will curdle.
White mushrooms, crimini, or a mixture including oyster mushrooms and shiitake all work equally well.
Test Kitchen notes: We found that this soup was great as a base for quick variations. It was equally delicious, but quite different when prepared without any crème fraîche. You can then enhance the richness with a few spoonsful of crème fraîche swirled in at the table, for a contrast in creaminess and heat. Another alternative is to substitute 1 cup heavy cream for 1 cup crème fraîche. The soup may also be pureed to achieve a smooth texture.