Mushroom: Creamy Roasted Mushroom Soup
Source of Recipe
Detroit News Food Writer (posted at recipecircus)
List of Ingredients
1 pound portobello mushrooms stemmed, dark gills removed, caps cut into pieces (3/4 inch)
1/2 pound shiitake mushrooms stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
3 cans vegetable broth (14 ounce) (or more)
1 1/2 tablespoons butter
1 onion chopped
3 garlic cloves minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all-purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme Recipe
Preheat oven to 400 degrees. Line two large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle with 3 tablespoons oil. Sprinkle generously 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 can broth in blender until smooth. Set mushroom puree aside.
Melt butter in a large, heavy pot over medium-high heat. Add onion and garlic, and saute until onion is tender, about 8 minutes. Add Madeira and simmer about 2 minutes. Add flour; stir 2 minutes. Add 2 cans 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 pepper. (Can be made one day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.) Makes 8 servings.
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