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Creamy Roasted Mushroom Soup
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Creamy Roasted Mushroom Soup

Course Main, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 - 6
Author Pam / Original by Damn Delicious

Equipment

  • Baking Sheet
  • Large Dutch oven

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
  • ¼ cup flour
  • ⅓ cup dry white wine
  • 5 cups chicken broth
  • 2 bay leaves
  • ⅓ cup heavy cream

Instructions

  • Preheat the oven to 400 degrees. 
  • Toss the sliced mushrooms with 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.