creamy roasted mushroom soup
The creamiest soup you could imagine! The secret to this soup recipe is to roast the mushrooms with garlic and fresh herbs first. This is a hearty and comforting bowl.
2 lbs mushrooms
3 tablespoons, olive oil
4 cloves garlic, minced and divided
8 sprigs fresh thyme, divided
kosher salt & freshly ground pepper
3 tablespoons, unsalted butter
1 large sweet onion, diced
1/4 cup all-purpose flour
1//3 cup dry white wine
5 cups chicken stock
2 bay leaves
1/3 cup heavy cream
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.
The recipe and image are courtesy of Damn Delicious