ROASTED MUSHROOM SOUP
This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!
Provided by Coffeecrazed
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet.
- Roast the mushrooms in the preheated oven until golden brown, about 15 minutes.
- Melt the butter in a large saucepan over medium heat. 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.
- 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. Return the blended mixture to the stockpot. 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.
Nutrition Facts : Calories 303.5 calories, Carbohydrate 10.6 g, Cholesterol 60.7 mg, Fat 28 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 12.3 g, Sodium 650.7 mg, Sugar 5.2 g
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Cordarius Moy (King Anubis)
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. The roasted mushrooms give the soup a really rich and flavorful taste. I'll definitely be making this soup again.
gulsherali786 chachar786
[email protected]This soup is so delicious and easy to make. I've made it several times already, and it's always a hit with my family and friends.
Md Polash Sarkar
[email protected]This soup is a great way to warm up on a cold winter day. It's also a great way to use up leftover mushrooms. I usually have a few mushrooms left over after I make a stir-fry or a salad, and this soup is the perfect way to use them up.
Jacob Fleming
[email protected]I love the simplicity of this recipe. It's made with just a few simple ingredients, but the flavors are amazing. I highly recommend this soup to anyone who loves mushrooms.
Kaylin Hively
[email protected]This soup is so easy to make, and it's perfect for a busy weeknight meal. I usually make a big batch on the weekend and then reheat it throughout the week for lunch or dinner.
Indu Sultana
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The roasted mushrooms give the soup a unique and flavorful twist that I've never tasted before. I'll definitely be making this soup again.
Djd Ddd
[email protected]This soup is a great way to sneak in some extra vegetables into your diet. The mushrooms are packed with nutrients, and the vegetables add even more vitamins and minerals.
Giorno Giovanna The JoJo Fan Absolution Chris
[email protected]I'm a huge fan of roasted mushrooms, so I knew I would love this soup. The roasted mushrooms give the soup a deep, rich flavor that is simply irresistible. I also love the addition of cream, which makes the soup extra creamy and velvety.
Sophia Andrews
[email protected]This soup is so easy to make, and it's a great way to use up leftover mushrooms. I usually have a few mushrooms left over after I make a stir-fry or a salad, and this soup is the perfect way to use them up.
Marion Dalli
[email protected]I love the versatility of this recipe. You can add different vegetables or herbs to customize the flavor to your liking. I've even added a bit of smoked paprika for a smoky flavor.
Jason A. Big Eagle
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The soup was still very flavorful and satisfying.
gregory harden
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day. I love serving it with a side of crusty bread or crackers.
Anyaegbu Augustine
[email protected]I'm on a low-carb diet, so I made a few modifications to this recipe. I used almond milk instead of cream, and I omitted the bread. The soup was still delicious, and it fit perfectly into my diet.
friends time
[email protected]I made this soup for a dinner party last night, and it was a huge hit! Everyone raved about the flavor and the creamy texture. I'll definitely be making this soup again.
Lovely Mehar
[email protected]This soup is so easy to make, and it's packed with flavor. I love that I can use up leftover mushrooms in this recipe. It's a great way to reduce food waste and create a delicious meal at the same time.
Adel Yaser
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. The roasted mushrooms give the soup a deep, earthy flavor that is simply divine. I also love the addition of sherry and cream, which add a touch of elegance to the dish.
New Waseem Pubg
[email protected]This roasted mushroom soup is a must-try! The flavors are rich and complex, and the texture is creamy and velvety. I followed the recipe exactly, and it turned out perfectly. I highly recommend this soup to anyone who loves mushrooms.