Name: Cream-less Mushroom Soup
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings (1 quart)
Ingredients: 3/4 cup extra-virgin olive oil; 4 cups sliced cremini mushrooms; 3 tablespoons sliced garlic; 1 onion, sliced; Freshly cracked black pepper; Kosher salt; 3 cups chicken stock; 1/2 cup roughly chopped stale bread; 1/4 cup vermouth; 1 teaspoon fresh thyme leaves; Sherry vinegar, as needed; Tahini Herb Drizzle, recipe follows; Fried shallots, for garnish; Chopped fresh dill, for garnish; 1/4 cup tahini; 1/4 cup extra-virgin olive oil; 2 tablespoons lemon juice; 2 teaspoons minced fresh parsley; 1 teaspoon honey; Kosher salt and freshly cracked black pepper

Directions

In a Dutch oven or heavy-bottomed pot, heat 1/4 cup of the olive oil over medium-high heat. Add the mushrooms, garlic and onion and season with pepper. Cook until the vegetables are softened and lightly caramelized, about 8 minutes. Season with salt and pepper. Add the chicken stock, bread, vermouth and thyme. Bring to a simmer and simmer for another 20 minutes.
Transfer the soup to a blender, add 2 to 3 teaspoons sherry vinegar and, with the motor running, drizzle in the remaining 1/2 cup olive oil for a creamy texture. Season with salt and pepper and more sherry vinegar as needed to balance the richness. Divide the hot soup among bowls and garnish with Tahini Herb Drizzle, fried shallots and chopped dill.

Tahini Herb Drizzle:

In a medium bowl, whisk together the tahini, olive oil, lemon juice, parsley and honey. Season with salt and pepper. If necessary, thin with a few teaspoons of water to achieve the desired consistency.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.