Description
A rich, earthy, and velvety roasted mushroom soup featuring caramelized cremini mushrooms, aromatic garlic, and fresh thyme for a cozy, comforting bowl perfect for family meals.
Ingredients
- Roasted Mushrooms:
- 2 pounds cremini mushrooms, halved or quartered
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- Soup Base:
- 3 tablespoons unsalted butter
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine (or extra stock)
- 5 cups chicken or vegetable stock
- 2 bay leaves
- 4 sprigs fresh thyme
- Salt and pepper, to taste
- 1/3 cup heavy cream
Instructions
- Preheat oven to 400°F (200°C). Spread mushrooms on a baking sheet, drizzle with olive oil, add garlic, thyme, salt, and pepper, and roast 20–30 minutes until browned.
- In a large pot, melt butter over medium heat. Add onions and cook 10–15 minutes until soft and golden. Add garlic and cook 1 minute.
- Stir in flour and cook 1–2 minutes. Pour in white wine (or stock), stirring to dissolve browned bits.
- Add stock, bay leaves, and thyme. Bring to a boil, reduce heat, and simmer 15 minutes.
- Stir in roasted mushrooms and any juices. Simmer another 10–15 minutes.
- Remove bay leaves and thyme stems. Stir in cream. Season to taste. Blend partially or fully if desired.
Notes
Roast mushrooms in a single layer for better browning. Add cream at the end to avoid curdling. Blend part of the soup for natural creaminess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American