My biggest beef with mushrooms ("mmm, beef with mushrooms" - Adam) has always been their texture. Unfortunately this precluded me from every appreciating their delicious woodsy flavour. This soup is blended until it's smooth and creamy, which means I can enjoy the Umami experience without issue.
drizzle of grapeseed oil
2 celery stalks, roughly chopped
3 shallots, diced
3 cloves garlic, minced
1 tablespoon fresh thyme
5-6 cups chopped mushrooms (I use oyster, shitake, and cremini)
4 cups chicken or vegetable stock
dash of Worcestershire sauce
3/4 cups heavy cream
salt and pepper
truffle salt to garnish (optional)
4 crusty buns
Heat a drizzle of oil in a large pot over medium-high heat. Add the celery and shallots and stir. Let cook for 2 minutes, then add the garlic and thyme. Saute for 2-3 minutes longer until softened. Add the chopped mushrooms and stir to combine. Saute for 5 minutes until the mushrooms have released their liquid and have softened (you'll know you're getting close when the mushrooms stop squeaking). Add the stock and Worcestershire and bring to a boil. Reduce heat to a gentle simmer, cover, and let cook for 10 minutes.
While the soup cooks, you can prepare the bread bowls. Cut around the edge of the bun and remove the top portion. Scoop out some of the bread inside to make a bowl (this is my cook's treat but you can also save it for bread crumbs).
Remove the soup from the heat. Using a stick blender (or in bathes in a regular blender), blend the soup until smooth. Add the cream and stir until incorporated. Taste the soup and season with salt and pepper as needed, it almost always needs a generous pinch of salt at this point. Give it one final stir to incorporate everything. Scoop into bread bowls, garnish with a sprinkle of truffle salt, and serve.