Creamy Roasted Mushroom Soup
Servings: 4 - 6
Ingredients
- 10 oz cremini and/or button mushrooms, sliced
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste `
- 8 fresh thyme sprigs, divided
- 4 cloves of garlic, minced, divided
- 3 tbsp butter
- 1 yellow onion, diced
- 1/4 cup flour
- 1/3 cup dry white wine
- 5 cups chicken broth
- 2 bay leaves
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 400 degrees.
- Toss the sliced mushrooms with the olive oil then season with sea salt and freshly cracked pepper, to taste.
- Place the mushrooms on a rimmed baking sheet in a single layer. Add four sprigs of fresh thyme to the top then place in the oven to bake for 20 minutes, stirring halfway through, until golden brown and tender.
- Add half of the minced garlic and stir to coat evenly, continue roasting for another five minutes. Remove from the oven and discard the thyme sprigs; set aside.
- Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion, and cook, stirring often, until softened and golden, about 12-15 minutes.
- Add the minced garlic, and cook, stirring constantly, for 1 minute.
- Whisk in the flour and cook, whisking constantly, for 2 minutes.
- Add the wine and whisk for 1 minute making sure to scrape up the browned bits from the bottom of the pot.
- Add the chicken broth, bay leaves and remaining thyme sprigs. Bring to a boil; reduce heat and simmer until slightly reduced, about 20 minutes. Remove the bay leaves and thyme sprigs.
- Add the mushrooms and their juices back to the soup along with the cream. Taste and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.