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roasted mushroom soup

roasted mushroom soup | photo by: James Padilla

The first time I made this soup was a complete experiment. I had never roasted mushrooms before or made any kind of mushroom soup but I liked the idea of it so I gave it try. This soup was so good, the photographer and I had to shoot it quickly so that we could eat it for lunch. One taste of it and we were both hooked. It’s that good. And roasting the mushrooms really gives this soup its delicious, earthy flavor.

10 ounces baby portobello mushrooms, sliced
2 tablespoons extra virgin olive oil
Freshly ground black pepper
2 cups low-sodium beef stock
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
Salt, to taste
1 small clove garlic, finely minced
1 teaspoon chopped thyme, plus extra for garnish
2 tablespoons white wine
2 tablespoons flour
1/4 cup heavy cream

1. Preheat oven to 425°F. Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened. Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and purée until smooth.
2. Meanwhile, in a medium saucepan, heat butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Deglaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add puréed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream and bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Transfer to a serving bowl and top with reserved mushrooms and thyme and serve warm.

Serves 1-2.

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