Roasted Mushroom Soup

Roasted Mushroom Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups cremini mushrooms (8oz)

  • 4

    cups white mushrooms (8oz)

  • 8

    oz. shitake mushrooms

  • 3

    TBSP extra virgin olive oil

  • 1

    tsp dried thyme

  • ¾

    tsp each salt & pepper

  • 1

    onion, chopped

  • 2

    cloves garlic, minced

  • 1

    potato, peeled and cubed

  • 4

    cups chicken stock

  • ¼

    cup minced fresh parsley

  • ¼

    cup dried sherry (optional)

Directions

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


Nutrition

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