Creamy Roasted Mushroom Soup Recipe

Name: Creamy Roasted Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces; 1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces; 6 tablespoons olive oil; 3 14-ounce cans (or more) vegetable broth; 1 1/2 tablespoons butter; 1 onion, chopped; 3 garlic cloves, minced; 1/4 cup plus 2 tablespoons Madeira; 3 tablespoons all purpose flour; 1 cup whipping cream; 3/4 teaspoon chopped fresh thyme

Servings: persons

1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme

1
Preheat oven to 400F.
2
Line 2 large baking sheets with foil.
3
Divide mushrooms between prepared baking sheets.
4
Drizzle mushrooms on each sheet with 3 tablespoons oil.
5
Sprinkle generously with salt and pepper; toss to coat.
6
Cover with foil.
7
Bake mushrooms 30 minutes.
8
Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer.
9
Cool slightly.
10
Puree half of mushrooms with 1 can broth in blender until smooth.
11
Set mushroom puree aside.
12
Melt butter in heavy large pot over medium-high heat.
13
Add onion and garlic and saute until onion is tender, about 8 minutes.
14
Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes.
15
Add flour; stir 2 minutes.
16
Add 2 cans broth, cream, and thyme.
17
Stir in remaining cooked mushroom pieces and mushroom puree.
18
Simmer over medium heat until slightly thickened, about 10 minutes.
19
Season soup to taste with salt and pepper.
20
(Can be made 1 day ahead.
21
Cool slightly, then cover and refrigerate.
22
Bring to simmer before serving, thinning with additional broth if necessary.)

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces, 1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces, 6 tablespoons olive oil, 3 14-ounce cans (or more) vegetable broth, and more.

Yes, Creamy Roasted Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Roasted Mushroom Soup

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