Roasted Mushroom Soup

By • April 11, 2011 • 5 Comments


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Author Notes: I was never a fan of mushroom soup until I created this recipe. I thought I would try roasting the mushrooms to give them a great depth of flavor and partly because I love any vegetable that's roasted. The result was just that, hearty and delicious with a great flavor from the roasted mushrooms. And now it's a staple in my house!

Photo Courtesy of James Padilla.
Gourmet Recipes for One

Serves 1-2

  • 10 ounces baby portobello mushrooms, sliced
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 2 cups low-sodium beef stock
  • 1 tablespoon unsalted butter
  • 1/2 shallot, thinly sliced
  • Salt, to taste
  • 1 small clove garlic, finely minced
  • 1 teaspoon chopped thyme, plus extra for garnish
  • 2 tablespoons white wine
  • 2 tablespoons flour
  • 1/4 cup heavy cream
  1. Preheat oven to 425°F. Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened. Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and purée until smooth.
  2. Meanwhile, in a medium sauté pan, heat butter over medium heat. Add shallot 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 and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add puréed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream to bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Top with reserved mushrooms and a sprig of thyme and serve warm.

Tags: quick, serves a crowd

Comments (5) Questions (0)

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5 months ago Diane

Wonderful soup! I tripled the recipe and topped my portions with a teaspoon or so of toasted pine nuts, a few granules of coarse black sea salt, and the tiniest bit of white truffle oil. I'll be making this again and again!

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6 months ago ChiFoodLover

Thank you for this delicious recipe! I tweaked it using vegetable stock and almond milk, but the roasted mushrooms were the key to its deliciousness. Definitely a keeper!

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about 3 years ago jadaishida

This recipe is like a soup I was served at Brick 29, a resturant in Nampa Idaho.
I am NOT a mushroom lover and was served it by accident......I feel in love with this soup & so has my family. Such a joy to get to make it at home now!!!

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about 3 years ago jadaishida

ALSO.....at the resturant, they garnished it with feta cheese....just a bit bit.....wow!!! YUMMY!!!

Me.pie.cookbooks

about 3 years ago Angela @ the well-worn apron

Roasted mushrooms for the first time recently and it was a revelation -- a delicious aroma filled the house and a taste treat followed. Great use of this technique.