roasted mushroom soup
Roasting the mushrooms gives this soup a delicious, hearty flavor.
3 pounds portobello mushrooms, cleaned, stemmed, and chopped
1/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
6-7 cups low-sodium beef stock
4 tablespoons unsalted butter
2 medium shallots, thinly sliced
2 cloves garlic, finely minced
2 tablespoons chopped thyme, plus extra for garnish
1/2 cup white wine
1/4 cup flour
1 cup heavy cream
- Preheat oven to 425°F.
- Place mushrooms, smooth side down, on 2 large baking sheets and drizzle with olive oil. Season with salt and pepper and roast for 15-20 minutes, until softened.
- Transfer 1 sheet of mushrooms to a blender (along with pan juices). Add 1 cup stock and purée until smooth (add more stock if necessary). Transfer to a large bowl and repeat with remaining sheet. Set aside.
- Meanwhile, in a large saucepan, heat butter over medium heat. Add shallots 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, scraping up browned bits from bottom of pan, and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes.
- Add puréed mushroom mixture to pan, along with 4 cups stock and cream, and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Add in more stock if soup is too thick. Ladle into serving bowls and top each with fresh thyme and season with salt and pepper. Serve warm.