Geoffrey Zakarian's 5-Star Cream-less Mushroom Soup | The Kitchen

There's a reason Geoffrey's Cream-less Mushroom Soup has 5 stars! This recipe is a necessity for any mushroom lover. #GeoffreyZakarian #FoodNetwork #FiveStar #MushroomSoup Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/42PDuz7 Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cream-less Mushroom Soup RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 45 min Active: 20 min 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 Tahini Herb Drizzle: 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Geoffrey Zakarian's 5-Star Cream-less Mushroom Soup | The Kitchen | Food Network https://youtu.be/tyeG2FEBawY