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Roasted Mushroom Soup


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  • 3 cups cremini mushrooms (8oz)
  • 4 cups white mushrooms (8oz)
  • 8 oz. shitake mushrooms
  • 3 TBSP extra virgin olive oil
  • 1 tsp dried thyme
  • 3/4 tsp each salt & pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 potato, peeled and cubed
  • 4 cups chicken stock
  • 1/4 cup minced fresh parsley
  • 1/4 cup dried sherry (optional)



Step 1

Cut cremini and white mushrooms into quarters. Remove stems from shitakes, cut caps into quarters. In small roasting pan, toss mushrooms with 2 TBSP of the oil and 1/2 tsp each of thyme, salt & pepper. Roast in 400F oven , stirring occasionally, until tender and golden, about 30 mins.
Meanwhile in large saucepan, heat remaining oil over medium heat. Fry onion, garlic, potato and remaining thyme, salt & pepper, stirring occasionally until onion is softened, about 5 mins.
Add stock, mushrooms and 3 cups water, bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 mins. Stir in parsley and sherry(if using)

Makes 6 servings

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