Roasted Creamy Mushroom Soup
Recipes Main Dish Meal ideas Quick and Easy Seasonal cooking Soups and stews
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.