Roasted Creamy Mushroom Soup
Description
This scrumptious soup is creamy, rich and bursting with flavor. It's so delicious, everyone will agree that it's the best soup ever.
Ingredients
2 lb. cremini mushrooms
3 T. olive oil
4 cloves garlic, minced and divided
8 sprigs fresh thyme, divided
Kosher salt, to taste
freshly ground black pepper, to taste
3 T. unsalted butter
1 large sweet onion, diced
1/4 c. all-purpose flour
5 c. chicken stock or vegetable stock
1/3 c. dry white wine (or more stock)
2 bay leaves
1/3 c. heavy cream
Directions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place mushrooms in a single layer on the prepared baking sheet. Add olive oil, half of the minced garlic and 4 sprigs thyme; season with salt and pepper; gently toss to combine.
Bake 20-30 minutes, or until mushrooms are browned and tender, stirring one time. Remove pan from oven; cool before coarsely chopping; set aside.
Melt butter in a large Dutch oven over medium heat; add onion; cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
Stir in flour until lightly browned, about 1 minute. Stir in wine, scraping up any browned bits from the bottom of the pot.
Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper. Bring to a boil; reduce heat; simmer until slightly reduced, about 15 minutes.
Stir in mushrooms and the mushroom juices from roasting to the soup; simmer until thickened, about 10-15 minutes. Remove from heat; stir in heavy cream. Discard bay leaves.
Serve immediately, perhaps with grilled, crusty bread.
4 servings.