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Mushroom: Roasted Portobello Mushroom Soup

Source of Recipe

Roasting cookbook


List of Ingredients

2 tablespoons olive oil
3 medium onions, peeled and quartered
1 pound fresh portobello mushrooms, trimmed
and cut into small chunks
1 teaspoon chopped fresh thyme (1/4 tsp dried)
2 tablespoons sherry
5 cups chicken stock or veg stock
1/4 cup heavy cream
1/4 cup chopped fresh parsley
8 slices crusty french bread


Recipe

Preheat oven to 400ºF. Grease bottom of medium size roasting pan or ovenproof skillet with 1 tsp of the oil. Add onions and garlic, and top with the mushrooms. Drizzle remaining tsp of oil on top, and season with salt, pepper and thyme. Roast mushrooms, stirring once or twice for 20 minutes.

Remove roasting pan from oven, and pour sherry onto mushrooms, scraping up any browned bits. Add the stock to the pan. Working in batches, puree the mushroom mixture in a food processor or blender until smooth. Transfer the soup to medium size saucepan and season to taste. Add the cream and simmer over low heat until hot throughout, about 5 minutes. Sprinkle soup with parsley, and serve hot with french bread. Serves 4.