Roasted Mushroom Soup

Roasted Mushroom Soup

 

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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.
mushroom soup, veggie soup, vegan mushroom soup
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
mushroom soup, veggie soup, vegan mushroom soup
Instructions
  1. 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.
  2. 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.
  3. In a large soup pot, add stock and roasted veggies. Let simmer for about 15 minutes.
  4. 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).
  5. Serve warm soup with a few of the reserved roasted chopped mushrooms on top.
Recipe Notes

 

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