Make Ahead
Roasted Mushroom Soup
Popular on Food52
7 Reviews
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.
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
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
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
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!!!
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
April 19, 2011
ALSO.....at the resturant, they garnished it with feta cheese....just a bit bit.....wow!!! YUMMY!!!
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.
See what other Food52ers are saying.