Creamy Roasted Mushroom Soup
Ingredients
- 1 lb portobello mushrooms, stemmed, gills removed, caps cut into 3/4-inch pieces
- 0.5 lb shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
- 6 tbsp olive oil
- 3 can vegetable broth (14 oz each)
- 1 0.5 tbsp butter
- 1 onion chopped
- 3 clove garlic, minced
- 0.3 cup Madeira wine
- 3 tbsp all-purpose flour
- 1 cup whipping cream
- 0.8 tsp chopped fresh thyme
Instructions
- 1
Preheat oven to 400°F. Line 2 large baking sheets with foil.
- 2
Divide mushrooms between prepared baking sheets. Drizzle each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil.
- 3
Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
- 4
Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
- 5
Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes.
- 6
Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes.
- 7
Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree.
- 8
Simmer over medium heat until slightly thickened, about 10 minutes. Season to taste with salt and pepper.