Wine and Creamy Roasted Mushroom Soup

By á-30923

Ingredients

• 1 pound blend of assorted mushrooms, cleaned
• 1/2 tablespoon chopped rosemary
• 5-6 tablespoons olive oil, divided use
• 3 ounces of shallots, peeled and cut into quarters
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 cup leeks (white and light green parts only), chopped
• 1 clove garlic, minced
• 4 tablespoons unsalted butter
• 1/4 teaspoon red pepper flakes
• 1/2 cup red wine
• 1-14.5 ounce can chicken broth
• 1/2 cup heavy cream
• salt
• pepper

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 400 degrees F. (Position one rack in the middle and one rack at the bottom of the oven.)
Prepare mushrooms by cutting up larger varieties, as needed. (If using larger mushrooms, like whole cremini or shiitake, cut into pieces. Clustered varieties, like enoki, should just be broken apart but do not need to be cut unless very large. Try to make pieces similar size.)
Toss mushrooms with 4-5 tablespoons olive oil on a large baking sheet. Sprinkle with chopped rosemary and season liberally with salt and pepper. Roast mushrooms on bottom rack for about 18 minutes, until soft and browned, stirring occasionally. Remove from oven and reserve.
In a small glass baking dish, toss shallots with 1 tablespoon olive oil, balsamic vinegar, sugar, and season with salt and pepper. Roast shallots on middle rack for 20 minutes, until soft and starting to caramelize, stirring occasionally. Remove from oven and reserve.
Meanwhile, melt butter in a saucepan over medium-low heat. Add leeks and red pepper flakes, turn heat down to lowest setting, and let leeks cook in butter for about 45-50 minutes, stirring occasionally. Add garlic during the last few minutes of cooking.
To the cooked leeks, add the roasted mushrooms and shallots and turn heat up to medium-high. When pan is hot, stir in red wine, scraping the bottom of the pan, and let simmer until wine is almost completely reduced. Add chicken broth and simmer for about 5 more minutes. Stir in heavy cream.
Using an immersion blender (or food processor), puree soup. Check seasonings and adjust as needed. (If soup is too thick, add extra chicken broth until desired consistency is reached.) Return to low heat and heat through.