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Berkshire Hudson Valley Reader Submitted

Soup

Roasted Eggplant and Mushroom Soup

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Serves 6-8
Chef/Owners Paul and Eileen Masiero
Baba Louie's Sourdough Pizza Company
Hudson, NY

1 large eggplant, cut into 1-inch thick rounds
1/2 cup olive oil
1 large Spanish onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 pounds white button mushrooms, sliced
1 ounce dried mushrooms (forest blend, porcini, or crimini),covered in warm water and soaked for 15 minutes
6-8 cups vegetable stock
1/2 teaspoon dried thyme
salt and pepper to taste

Preheat the oven to broil. Place the eggplant and most of the olive oil in a large bowl. Stir until the eggplant is coated and season with salt and pepper. Place the eggplant on a rimmed baking sheet, and roast until dark brown (about 20 minutes). Remove from the oven and let cool.

Place the remaining olive oil in a 4-quart stockpot set over medium-high heat. Add the onion, garlic, and celery. Sauté the vegetables for 8 to 10 minutes or until the onions are translucent. Add the button mushrooms and continue cooking until the mushrooms are soft and juicy. Add the dried mushrooms and water to the pot, and continue cooking until the liquid is reduced by half. Add the cooled eggplant, thyme, and just enough stock to cover all of the ingredients in the pot. Bring the soup to a boil, and then reduce the heat and simmer for 1 hour. Cool slightly.

With a blender or handheld mixer, puree the soup in batches until slightly chunky. Adjust the seasoning to taste.