Roasted Mushroom Soup Recipe

Name: Roasted Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces baby portobello mushrooms, sliced; 2 tablespoons extra virgin olive oil; Freshly ground black pepper; 2 cups low-sodium beef stock; 1 tablespoon unsalted butter; 1/2 shallot, thinly sliced; Salt, to taste; 1 small clove garlic, finely minced; 1 teaspoon chopped thyme, plus extra for garnish; 2 tablespoons white wine; 2 tablespoons flour; 1/4 cup heavy cream

Servings: persons

10 ounces baby portobello mushrooms, sliced
2 tablespoons extra virgin olive oil
Freshly ground black pepper
2 cups low-sodium beef stock
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
Salt, to taste
1 small clove garlic, finely minced
1 teaspoon chopped thyme, plus extra for garnish
2 tablespoons white wine
2 tablespoons flour
1/4 cup heavy cream

1
Preheat oven to 425u00b0F. Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened. Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and puree until smooth.
2
Meanwhile, in a medium saute pan, heat butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Deglaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add pureed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream to bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Top with reserved mushrooms and a sprig of thyme and serve warm.

216

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 12 ingredients. The key ingredients include: 10 ounces baby portobello mushrooms, sliced, 2 tablespoons extra virgin olive oil, Freshly ground black pepper, 2 cups low-sodium beef stock, and more.

Yes, 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.

Roasted Mushroom Soup

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