Cream of Mushroom

In the fall, mushrooms reclaim their status as a must-savour seasonal ingredient for chefsin- the-know. This hearty soup is smooth and flavourful… and far from ordinary. Serve from stovetop to table in style in our Round Dutch Oven.

In a Saucepan, bring the stock to a boil. Remove from the heat and stir in the dried mushrooms. Cover and set aside.

Meanwhile, in a 4.2L Round Dutch Oven over medium-high heat, melt 1 tbsp (15 ml) of the butter with 1 tbsp (15 ml) of the oil. Add the cubed brioche and cook, stirring often, until lightly toasted, about 4 minutes. Season with salt and pepper. Set aside in a bowl. Wipe out the French Oven.

In the clean French Oven over medium-high heat, melt the remaining butter with the remaining oil. Add the mushrooms, tarragon and thyme. Season with salt and pepper. Cook, stirring often, until softened, about 4 minutes. Remove 1 cup (250 ml) of the mushrooms and set aside until ready to serve.

Add the leeks to mushrooms in the French Oven and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the wine and let simmer for 3 minutes.

Add the potato, cauliflower, dried mushrooms and stock, and bay leaves. Season with salt and pepper. Bring to a boil. Reduce the heat and let simmer for 20 minutes or until the potatoes and cauliflower are very tender. Remove the bay leaves.

In a blender, purée the soup until very smooth. Add more stock to thin out the soup as needed. Adjust the seasoning. Serve the soup in Minimalist Cereal Bowls topped with the reserved sautéed mushrooms, brioche croutons, crème fraîche, and more chopped tarragon and thyme leaves. Drizzle with olive oil.