Roasted Mushroom Soup
Delicious and incredibly simple. Perfect for an easy weeknight meal or my favorite, a Sunday night. The key to this soup is roasting the mushrooms to extract the flavor. A perfect soup for fall with a big loaf of bread, salad and a big fat, juicy glass of red wine. I adapted this recipe from one that I found on the Splendid Table.
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 2 cups wild mushrooms I used a mixture of shiitakes and oyster mushrooms
- 1 onion, cut in quarters
- 4 cloves garlic, peeled but not chopped
- 2 Tablespoons extra virgin olive oil
- 4 cups veggie/mushroom broth or water
Ingredients
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Instructions
- Preheat oven to 375 degrees. Place mushrooms, onions and garlic on a baking sheet. Drizzle olive oil on top to coat and sprinkle with salt. Roast for 15-20 minutes, stirring occasionally.
- When the mushrooms are fragrant and wonderfully browned, remove from the oven. Retrieve four whole mushrooms from the pan. Chop the reserved mushrooms and set aside.
- In a large soup pot, add stock and roasted veggies. Let simmer for about 15 minutes.
- Using either a hand blender or a regular blender, puree the soup. Return to saucepan, and taste for seasoning. (My hand blender is fairly weak, so I tend to nearly always use my Vita-Mix-like blender to get a very smooth and nearly creamy consistency for soup).
- Serve warm soup with a few of the reserved roasted chopped mushrooms on top.
Recipe Notes
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