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Soup: Creamy Roasted Mushroom Soup




Source of Recipe


e-cookbooks


List of Ingredients




1 pound portobello mushrooms, stemmed, dark gills removed, caps
cut into 3/4-inch pieces
1/2 pound shiitake mushrooms, stemmed, caps cut into 3/4-inch
pieces
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth

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 400F. 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. 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 heavy large pot over medium-high heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, 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.