roasted cream of mushroom soup
When life hands you mushrooms… make a large crock of Roasted Cream of Mushroom Soup! There is nothing better than a savory soup to dip some garlic bread in, and this is no exception. This soup is exploding with flavor from the fresh thyme, sherry cooking wine, garlic & onion in all the best ways.
I do highly recommend using the Sherry Cooking Wine to achieve the ultimate flavor with this soup BUT if you don’t have it on hand, DON’T worry! You can totally skip it if needed and make this soup just with the broth and cream! Maybe try a little splash of soy sauce or AVC for the salty & acidity if you’re feeling fiesty! This recipe with be perfect with this No Knead Bread.
Recipe by: The Culinary Nest
MAKES
4 servings
Prep Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS
2lbs. white button mushrooms, cremini & shiitake, de-stemmed and sliced (you can use all one of one variety also!)
2-3 tablespoons extra virgin olive oil
Salt & pepper
4 tablespoons unsalted butter
1 medium onion diced
4-5 garlic cloves minced
1/4 cup flour (can sub gluten-free flour if needed)
2 tablespoons fresh thyme, pulled off the stem (or 2 teaspoons dried thyme)
5 cups vegetable broth (you can use chicken broth also)
1/2 cup Sherry Cooking Wine
1 cup heavy cream
More salt & Pepper
Optional: top with crushed red pepper, croutons, heavy cream swirl or parmesan cheese! Serve with your favorite bread dipper (I loved dipping some garlic bread!)
METHOD
Preheat the oven to 425˚F. On two baking sheets lined with parchment paper or aluminum foil evenly distribute the mushrooms in a single layer (if mushrooms are not spread out, they will steam instead of roast due to their water content). Drizzle the mushrooms evenly with olive oil and toss. Sprinkle the mushrooms with salt & pepper. Roast for 10-12 minutes until the edges are browned. Remove from oven and save about a cup of mushrooms for topping if desired, the rest will get puréed with the soup.
In a large pot or dutch oven, melt the butter over medium-low heat and begin sautéing the onions for 4-5 minutes, until translucent. Add the garlic and thyme and stir for one minute. Next, add the roasted mushrooms and the flour. Mix until flour coats the ingredients and continue to cook for 2-3 minutes, stirring consistently to prevent burning.
Add the broth and sherry cooking wine. Bring to a high simmer and allow the mixture to thicken for about 10 minutes, stirring occasionally.
Now stir in the heavy cream. Reduce the heat to a low simmer. Using an immersion blender, purée the soup until no chunks remain (or to your liking). If you do not have an immersion blender, you can transfer the soup to a standing blender, purée, and then pour the soup back into the pot.
Taste for seasoning and add salt & pepper as needed.
Ladle into bowls, top with the reserved whole mushrooms and a swirl of heavy cream if desired, and enjoy with your favorite bread dipper!
