Roasted Mushroom Soup

Enjoy Cassidee Dabney's Roasted Mushroom Soup from The Barn at Blackberry Farm®. Guests in 2023 loved this soup so much that we tested it for cooking at home so you can enjoy a taste of Blackberry no matter where you are!

Roasted Mushroom Soup
Serves 4 to 6

Soup ingredients:
¼ cup canola oil, divided
1 ½ pounds button mushrooms, cleaned and halved if large
1 teaspoon kosher salt
½ Vidalia onion, thinly sliced
1 quart vegetable broth
2 teaspoons sherry vinegar
¼ teaspoon freshly ground black pepper
Thyme oil, for garnish
Pickled Mushrooms, for garnish, recipe below

To make:
Heat the oven to 400°.

Place 2 tablespoons of the oil, mushrooms and salt, and toss to combine. Spread the mushrooms on a sheet pan and roast until tender and browned, 30 to 35 minutes.

While the mushrooms are roasting, add the remaining 2 tablespoons of oil and onions to a 5- to 6-quart Dutch oven and set over medium heat. Cook, stirring frequently, until caramelized, about 30 minutes.

Add the roasted mushrooms and vegetable broth to the Dutch oven and stir to combine. Cover, bring to a simmer and cook 10 minutes. Remove the lid, adjust the heat to maintain a simmer and cook until the mushrooms are tender, about 30 minutes.

Transfer the mixture, 2 cups at a time, to a heavy-duty blender, and carefully puree until smooth. Transfer the mixture to a bowl, add the vinegar and pepper and stir to combine. Taste and adjust seasoning as desired.

Ladle the soup into bowls, drizzle with thyme oil and top with 2 to 3 pickled mushrooms.

Pickled Mushrooms
Makes about 2 ½ cups

¾ cup + 3 Tablespoons olive oil
1 pound hen of the woods mushrooms, cleaned and coarsely chopped
1 small shallot, peeled and thinly sliced
2 garlic cloves, sliced
½ teaspoon kosher salt
½ cup water
½ cup apple cider vinegar
2 Tablespoons granulated sugar
½ teaspoon Aleppo pepper

To make:
Place 2 tablespoons of the olive oil in a high sided, large sauté pan set over medium heat. Once the oil shimmers, add the mushrooms and cook, stirring frequently until the mushrooms give up their liquid, 4 to 5 minutes. Remove from the heat.

Place 1 tablespoon of the olive oil in a small sauté pan and set over medium heat. Once the oil shimmers, add the shallots, garlic and salt and cook, stirring frequently, for 3 to 4 minutes or until the shallot are translucent. Transfer to the pan with the mushrooms.

Place the water, vinegar, sugar and Aleppo pepper in a small saucepan. Set over medium high heat and stir until the sugar has dissolved. Pour the liquid through a fine mesh strainer into the mushroom mixture.

Clean and thoroughly dry the small saucepan. Add the remaining ¾ cup oil to the pot and set over high heat just until smoking, 5 to 6 minutes. Very carefully pour the hot liquid over the mushrooms. Set aside until cool enough to safely transfer to a lidded glass container, about 30 minutes. Refrigerate for at least 6 hours before using. Store in the refrigerator for up to 3 weeks.