Roasted Mushroom Soup

April 10, 2011
4 Ratings
  • Serves 6
Author Notes

My Mom used to make this soup for dinner parties and I always made sure I stuck around to get a bowl or two. Now, I make it when I entertain family and friends. The roasted mushrooms add such a distinct and nutty like flavor. Always a hit during the holidays as well. —DawnMom

What You'll Need
  • 2 pounds portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4" pieces
  • 1 pound shiitake mushrooms, stemmed, cut into 3/4" pieces
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 2 medium shallots
  • 3 garlic cloves, minced
  • 1/4 cup Madeira
  • 3 tablespoons flour
  • 1 cup heavy cream
  • 3/4 teaspoon fresh thyme, chopped
  1. Preheat oven to 400. Line a couple of baking sheets with aluminum foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms with 3 tbsp olive oil. Sprinkle with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 1/2 cups broth in blender until smooth. Set mushroom puree aside. Melt butter in heavy large pot over medium high heat. Add shallots and garlic and saute until shallots are tender, about 8 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. add 2 1/2 cups broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and white pepper.

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