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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
- 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
- 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.
- 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.
- This recipe was entered in the contest for Your Best Mushrooms
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