Creamy Roasted Mushroom Soup
A creamy mushroom soup made extra special by roasting the mushrooms with garlic and herb infused olive oil.
Servings 6 people
Calories 316kcal
Ingredients
- 800 g brown mushrooms (cremini or other)
- 4-5 tablespoon olive oil
- 5 cloves garlic, minced
- 8 fresh thyme sprigs
- salt and pepper, to taste
- pinch of nutmeg (optional)
- 3 tablespoon unsalted butter
- 1 large yellow onion, diced
- 1/4 cup all purpose flour
- 1/3 cup water
- 5 cups chicken stock
- 2 bay leaves
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 200 C (400F). Line a baking sheet with parchment paper and place mushrooms in a single layer on the baking sheet.
- In a small bowl, stir together the olive oil, half of the minced garlic, 4 sprigs of thyme, and some salt and pepper. Drizzle this mixture onto the mushrooms and toss to combine.
- Roast in the hot oven for 20-30 minutes or until browned and tender, stirring midway through. Let mushrooms cool, then chop coarsely.
- Melt the butter in a saucepan over medium heat and add the diced onion. Cook for 12-15 minutes, stirring until onion is golden and caramelized. Add the remaining garlic and cook for 1 additional minute.
- Whisk in the flour until lightly browned, about 1 minute. Stir in water.
- Add the chicken stock, bay leaves, and the rest of the thyme. Season with salt, pepper and nutmeg. Bring to a boil then reduce heat to a simmer and simmer for 15 minutes until slightly reduced.
- Stir in the mushrooms and simmer for another 10 minutes until thickened. Remove from heat and stir in the heavy cream.
- You can either leave the soup chunk, or use an immersion blender and puree to desired consistency.
Notes
Recipe adapted from Damn Delicious.
Nutrition
Calories: 316kcal