Recipe: Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche

Step 1

To make crispy shallots, cook in a thin layer of olive oil until golden (not too high of a heat, or they can easily burn). Set aside, on a paper towel.

Step 2

For the soup:

Step 3

In a Dutch Oven, heat a little bit of olive oil and butter-- just enough for a thin coating. Cook the mushrooms for about 3-5 minutes, until golden. Set aside.

Step 4

Using the same pot, add a little more olive oil and saute the sliced shallots until tender.

Step 5

Add the garlic and cook for about 1 minute.

Step 6

Season with a little kosher salt, pepper and dried thyme.

Step 7

Add the flour, stir and cook for about one minute.

Step 8

Return the mushrooms to the cooked shallots, add tomato paste and about 1 cup of the chicken stock. Stir to combine.

Step 9

All the remaining chicken stock and simmer for about 10 minutes.

Step 10

Puree the soup in batches, carefully, in a blender. I prefer to use an immersion blender right into the pot, which is so much simpler!

Step 11

Puree to your liking-- I leave small chunks of mushroom.

Step 12

Add the heavy cream/half & half.

Step 13

Serve with a dollop of creme fraiche and the crispy shallots on top.