CREAMY ROASTED MUSHROOM SOUP

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CREAMY ROASTED MUSHROOM SOUP

 

Big chunks of portobello and shiitake mushrooms make

for a hearty soup.

 

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

 

Preheat oven to 400°F. Line 2 large baking sheets with

foil. Divide mushrooms between prepared baking sheets.

Drizzle mushrooms on each sheet with 3 tablespoons

oil. Sprinkle generously with salt and pepper; toss to

coat. Cover with foil. Bake mushrooms 30 minutes.

Uncover and continue baking until mushrooms are tender

and still moist, about 15 minutes longer. Cool

slightly. Puree half of mushrooms with 1 can broth in

blender until smooth. Set mushroom puree aside.

 

Melt butter in heavy large pot over medium-high heat.

Add onion and garlic and sauté until onion is tender,

about 8 minutes. Add Madeira and simmer until almost

all of liquid evaporates, about 2 minutes. Add flour;

stir 2 minutes. Add 2 cans broth, cream, and thyme.

Stir in remaining cooked mushroom pieces and mushroom

puree. Simmer over medium heat until slightly

thickened, about 10 minutes. Season soup to taste with

salt and pepper. (Can be made 1 day ahead. Cool

slightly, then cover and refrigerate. Bring to simmer

before serving, thinning with additional broth if

necessary.)

 

Makes 8 to 10 servings.

 

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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