This Creamy Roasted Mushroom Soup is divine! I found the recipe here, and have made a few changes to make it my own. I absolutely love that it can be enjoyed as a soup and I make plenty so I can use the leftovers as a base for other things like Beef Stroganoff or sauce for a delicious Shepherds Pie. It’s homemade, all natural ingredients, super easy to make, and did I mention so tasty! (This recipe can easily be cut in half.)
Here’s what you’ll need:
4 TBSP EVOO (extra virgin olive oil)
(5) 8oz. packages mushrooms, washed and sliced
3 TBSP butter
1 onion, diced
3 garlic cloves, minced
3 tsp Thyme (or fresh is great)
1/4 cup flour
1/2 cup white wine for cooking and 1/2 cup broth of your choice (or 1 cup broth if you prefer)
5 cans (14.5 oz) of broth (chicken or vegetable)
7 oz. brie
1 cup milk
salt and pepper to taste
Preheat oven to 400 degrees. Toss chopped mushrooms in a big bowl with EVOO. Mix to coat pieces well. Spread mushrooms evenly on a cookie sheet, and roast in preheated oven for 30 minutes, until they caramelize. Be sure to stir 1/2 way through.
While mushrooms are roasting, melt butter in a heavy large pot on stove top, and cook onions for 5-7 minutes until translucent in color. Add minced garlic and Thyme and let it cook until fragrant. Add the flour, and mix in well. Pour in cooking wine and/or broth to deglaze the pan. Let it cook for a few minutes. Add in the remainder of your broth, roasted mushrooms, and juice. Bring to a boil, then turn heat to low.
At this point, I place the lid on and let it simmer for a few hours. If you’re short on time, add your brie and milk. Once the brie has melted, remove the rinds from your soup. Puree your soup with a hand blender or a regular blender. My family likes little bits of mushrooms in their soup so I don’t puree too much. Add salt and pepper according to your taste. Keep stovetop temperature on low once you add the brie and milk. This soup goes great with a big green salad.
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