Description
A rich and earthy roasted mushroom soup made with cremini mushrooms, garlic, and fresh thyme, blended into a creamy, comforting bowl perfect for chilly days.
Ingredients
- 1 tablespoon olive oil
- 2 (8 ounce) packages sliced fresh cremini mushrooms
- salt and ground black pepper to taste
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- 1 tablespoon all-purpose flour
- 4 cups chicken stock
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Spread mushrooms on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven until browned and tender, about 20 minutes.
- Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.
- Stir in garlic and thyme; cook until fragrant, about 1 minute.
- Add flour and stir constantly for 1 to 2 minutes to create a roux.
- Gradually add chicken stock while stirring to avoid lumps. Add roasted mushrooms. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
- Stir in heavy cream and heat through. Adjust seasoning with salt and pepper, if needed. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken stock.
- Use a mix of mushroom varieties for added depth of flavor.
- Add a splash of white wine during cooking for extra richness.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 166
- Sugar: 4 g
- Sodium: 777 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 26 mg
