Roasted Mushroom Soup

1. 1

   Preheat an oven to 400 degrees F (200 degrees C).

2. 2

   Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl.

3. 3

   Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.

4. 4

   Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.

5. 5

   Melt the butter in a large saucepan over medium heat.

6. 6

   Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes.

7. 7

   Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky.

8. 8

   Return the blended mixture to the stockpot.

9. 9

   Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.