Ingredients
Method
- Preheat oven to 425°F. Soak dried porcini mushrooms in 1 cup hot water for 20 minutes until softened. Reserve the soaking liquid and chop the reconstituted porcini.
- Toss cremini and shiitake mushrooms with 2 tablespoons olive oil and spread on a large baking sheet. Roast for 20-25 minutes until deeply browned and slightly crispy at the edges.
- Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add shallot and cook for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste and cook for 1 minute until it darkens slightly. Add chopped porcini mushrooms and cook for 2 minutes.
- Pour in sherry and let it bubble for 30 seconds to cook off the alcohol. Add roasted mushrooms, vegetable broth, and strained porcini soaking liquid (discard any gritty sediment at bottom).
- Bring to a boil, then reduce heat and simmer for 15 minutes. Add thyme leaves and simmer 5 more minutes.
- Using an immersion blender, blend until smooth, or blend in batches in a regular blender. Strain through a fine-mesh sieve back into the pot, pressing solids to extract liquid.
- Return to low heat. Open chilled coconut cream can and scoop out the thick cream from the top (save liquid for another use). Whisk coconut cream into the soup until smooth.
- Season with salt and white pepper. Heat gently without boiling for 2-3 minutes. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh chives. Serve immediately.
Notes
Chill the coconut cream can overnight for best results - this makes it easier to separate the thick cream from the liquid. The soup can be made up to 2 days ahead, but add the coconut cream when reheating. If the soup seems too thick after reheating, thin with a little vegetable broth.