2 tablespoons extra-virgin olive oil
3 large shallots, sliced
½ teaspoon sea salt, plus more to taste
4 cloves garlic, chopped
2 to 3 teaspoons minced fresh thyme
2 teaspoons chopped fresh sage
340g fresh shitake mushrooms, stemmed and chopped
680g FreshlyGrounds oyster mushrooms, chopped
4 bay leaves
1/3 teaspoon turmeric
5 cups water, plus more when blending
2 teaspoons tamari or soy sauce, plus more to taste
Freshly ground black pepper
½ cup walnuts
230g shitake mushrooms, stemmed and thinly sliced
230g FreshlyGrounds oyster mushrooms, sliced in 0.8cm slices
8 tablespoons extra-virgin olive oil, divided
Sea salt, to taste
¼ cup small, fresh whole sage leaves
Coarsely ground black pepper
Sprigs of fresh thyme
HOW TO MAKE THE SOUP:
Warm oil in a medium pot over medium heat. Add shallots and sauté for 5 minutes or until lightly browning. Add salt and garlic and cook for another 3 minutes. Stir in thyme and sage and then add mushrooms. Add bay leaves and water and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 18 to 20 minutes or until mushrooms are tender. Remove from heat and remove bay leaves.
Carefully transfer contents of the pot in batches into an upright blender and blend until completely smooth and velvety. This takes a couple of minutes. You will need to add more water to get it to blend well -- add ½ cup at a time until you achieve your desired consistency. Your mushroom soup should be thick and creamy.
Return to pot and stir in tamari, salt, and pepper to taste.
HOW TO MAKE THE GARNISH:
Preheat oven to 150 degrees C. Line a rimmed baking sheet with parchment paper and add walnuts. Toast nuts for 6 minutes and remove from oven. Slide nuts off parchment paper and onto a chopping board. Replace paper on tray and add sliced mushrooms and sage leaves.
Drizzle mushrooms with 3 tablespoons olive oil and a pinch of salt. Gently toss to combine and spread out over tray. Roast for 15 minutes, stir, and return to oven for another 5 to 8 minutes or until mushrooms are browning and sage leaves are crisp.
While mushrooms roast, finely chop walnuts and place in a small bowl. Add remaining olive oil and a pinch of salt. Stir to combine and set aside until ready to serve.
Warm soup and ladle into bowls. Dot with toasted walnut mixture and a pinch of roasted mushrooms and sage leaves. Finish with a few thyme sprigs and black pepper.
Adapted from https://www.marthastewart.com