Creamy Roasted Mushroom Soup
Source of Recipe
Detroit News Food Writer
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 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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