Make Ahead

Roasted Mushroom Soup

by:
April 11, 2011
4
1 Ratings
Roasted Mushroom Soup
  • Serves 1-2
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

What You'll Need
Ingredients
  • 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
Directions
  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.
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7 Reviews

Lisa
Lisa October 25, 2022
I also tripled the recipe -- if you're going to all that work, why make so little? I used Better than Bouillon mushroom stock and it gave it a really intense mushroom flavor.
 
Jaime C.
Jaime C. March 11, 2020
This soup was amazing! Very full mushroom taste. I used low sodium Better than Bullion Beef to make the stock. Which made the flavor more full. Didn't change anything else from the recipe other than doubling it. Which still wasn't a large amount. Made it for a work cooking contest and probably should have tripled the recipe.
 
Diane
Diane December 7, 2013
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!
 
ChiFoodLover
ChiFoodLover October 17, 2013
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!
 
jadaishida
jadaishida April 19, 2011
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!!!
 
jadaishida
jadaishida April 19, 2011
ALSO.....at the resturant, they garnished it with feta cheese....just a bit bit.....wow!!! YUMMY!!!
 
Angela @.
Angela @. April 11, 2011
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.