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Creamy Roasted Mushroom Soup

Source of Recipe


Bon Appétit, November 2002






List of Ingredients



• 1 lb. portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
  
• 1/2 lb. shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
  
• 6 Tbsp olive oil
  
• Three 14-ounce cans (or more) vegetable broth
  
• 1-1/2 Tbsp butter
  
• 1 onion, chopped
  
• 3 cloves garlic, minced
  
• 1/4 cup plus 2 Tbsp Madeira
  
• 3 Tbsp all-purpose flour
  
• 1 cup whipping cream
  
• 3/4 tsp chopped fresh thyme
  






Instructions



1. Preheat oven to 400° F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil.
   
   
2. Bake mushrooms 30 minutes. Uncover, and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Purée half of mushrooms with 1 can broth in blender until smooth. Set mushroom purée aside.
   
   
3. Melt butter in heavy large pot over medium-high heat. Add onion and garlic, and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, the cream, and the thyme. Stir in remaining cooked mushroom pieces and mushroom purée. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper.
   
   Makes 8 to 10 servings.
   
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   NOTE
   
   The soup can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth, if necessary.