Roasted Mushroom Soup
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
52
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 tsp
Rosemary1 tsp
Salt3 tbsps
Olive Oil2 tbsps
Butter1 tsp
Thyme (chopped fresh)1 cup
Heavy Cream (divided)1 cup
Milk1 tsp
Ground Black PepperDirections:
1
Preheat an oven to 400 degrees F (200 degrees C)
2
Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl
3
Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet
4
Roast the mushrooms in the preheated oven until golden brown, about 15 minutes
5
Melt the butter in a large saucepan over medium heat
6
Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes
7
Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky
8
Return the blended mixture to the stockpot
9
Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes