Recipe for Autumn Sweet Potato and Mushroom Soup
Autumn Sweet Potato and Mushroom Soup is simple to make. You can start with the base recipe and make your own tweaks, subbing in other hearty veggies for the sweet potato and using your favorite herbs and flavoring ingredients.
What's for dinner? It is the eternal question and, nationwide, the "I'm out of ideas" face can be spotted on folks wandering the grocery store in search of inspiration.
While even chefs sometimes get "dinner block," there is an advantage to having a library of tricks and techniques at your disposal. And as the weather grows cool and the days grow short, top chefs look to their most coveted culinary secret: soup.
Quick and easy? Check. Perfect make-ahead item? Check. Slow-cooker friendly? Double check. Delicious and satisfying on its own, or paired with sandwiches or salad? Check, check, check.
This recipe is almost vegetarian (omit the Worcestershire sauce, which is made with anchovies, or replace with a vegetarian version) and can be made dairy-free or vegan with a few slight changes. Substitute olive oil when it calls for butter, and replace the cream with an unsweetened nondairy milk substitute. Or, to help replicate the richness that heavy cream offers, stir in soaked and pureed cashews.
Once you've made this soup, you have a base recipe that you can use all the way through winter. Instead of sweet potato, you can use any hearty vegetable, like butternut squash, parsnip or carrot. Use your favorite herbs, like sage or thyme, and your go-to flavoring ingredients like hot sauce, Parmesan cheese and balsamic vinegar. The beauty of soup is that it's tough to ruin. If it gets too thin and watered down, simply simmer until the flavors reduce. Too thick and gloppy? Just add more stock or broth, or even water.
A soup this hearty can be served as a main course, alongside a bright fall salad (think greens, apples, and pecans) or an open-faced chicken salad sandwich on multigrain toast. It's also a perfect next-day lunch or starter course at a dinner party.
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Autumn Sweet Potato and Mushroom Soup
3 sweet potatoes, peeled and diced
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter, cubed
1 cup diced yellow onion
½ cup diced shallot
4 cloves garlic, diced
2 portobello mushroom caps, roughly chopped
1 cup heavy cream
2 sprigs rosemary, minced
2 dried bay leaves
2 cups vegetable stock
Freshly ground black pepper
1 tablespoon Worcestershire sauce
¼ cup celery leaves, for garnish
2 ounces Camembert cheese, cubed, for garnish
¼ cup creme fraiche, for garnish
Heat the oven to 400 degrees. In a large bowl, combine the sweet potatoes, olive oil and a pinch of salt and toss to combine. Transfer to a baking sheet and roast, stirring occasionally, until the potatoes are golden brown, about 25 minutes. Set aside.
Meanwhile, heat the butter in a soup pot over medium heat. Add the onion, shallot, garlic and mushroom and cook until the vegetables are softened and the onions are translucent, about 8 minutes.
Add the reserved potatoes, cream, rosemary and bay leaves. Cover and simmer to blend ingredients, stirring occasionally, about 20 minutes. Remove and discard the bay leaves and carefully transfer the sweet potato mixture to a blender. Blend until smooth.
Return the mixture to the soup pot and add the vegetable stock. Simmer over medium heat, uncovered, until the mixture has reduced slightly and is thick enough to coat the back of a wooden spoon, about 10 minutes.
Season with salt and pepper, as needed, and serve with Worcestershire sauce, celery leaves, Camembert and creme fraiche, if using.
Source: the Culinary Institute of America