Whether it be lunch or dinner, soup is my favorite cool weather meal. With only a handful of ingredients and inspired by Williams-Sonoma, this simple winter soup is easy enough for a weeknight dinner yet fancy enough for the soup course of a dinner party. Roasting the vegetables before adding them to the soup pot mellows the onions and garlic and brings out their sweetness. The porcini mushrooms dress the dish up and add enough substance to make the soup a satisfying dinner. If porcinis are not available you can substitute other meaty mushrooms.
ROASTED SWEET POTATO & PORCINI MUSHROOM SOUP
3 large sweet potatoes, cubed
5 garlic cloves
1 medium onion, diced
2 tablespoons olive oil
1 cup dried porcini mushrooms
2 tablespoons unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 cups low sodium vegetable or chicken broth
2 tablespoons dry sherry
- Pre-heat the oven to 400 degrees.
- Place the sweet potatoes, whole garlic cloves, and onion on a large rimmed baking dish. Drizzle with the olive oil.
- Roast the vegetables in the oven for 25 minutes or until the potatoes are tender when pierced with a fork.
- Meanwhile, place the dried mushrooms in a large bowl. Cover with three cups of boiling water and soak until soft, approximately 15-20 minutes. Drain and set aside.
- Melt the butter in a large stock pot set over medium high heat. Add the roasted vegetable mixture and stir to coat the vegetables with the butter.
- Stir in the cinnamon, black pepper, salt, nutmeg, and cloves and saute for 1 minute.
- Add the broth and bring to a boil. Reduce the temperature and simmer for 15 minutes to allow the flavors to meld.
- Remove the pot from the heat and let the soup cool slightly.
- Using an emulsion blender, carefully puree the soup until it is smooth. Adjust the seasonings.
- Stir in the rehydrated mushrooms and the sherry.
- Return the soup to the stove and reheat over medium heat.