Creamy Roasted Mushroom Soup
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.94 out of 5 stars
(65)
Ingredients
4 servings
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced and divided
- 8 sprigs fresh thyme, divided
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- ¼ cup all-purpose flour
- ⅓ cup dry white wine
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
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Preparation
Step 1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Step 2
Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
Step 3
Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
Step 4
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
Step 5
Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
Step 6
Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
Step 7
Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
Step 8
Serve immediately.
Step 9
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Chef's notes
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
