Creamy Roasted Mushroom Soup

Creamy Roasted Mushroom Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pound portobello mushrooms stemmed, dark

  • gills removed, caps cut into ¾" pieces

  • ½

    pound shiitake mushrooms stemmed, and caps cut into ¾" pieces

  • 6

    tablespoons olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 3

    cans vegetable broth - (14 oz ea) or more if needed

  • tablespoons butter

  • 1

    onion chopped

  • 3

    garlic cloves minced

  • ¼

    cup Madeira plus

  • 2

    tablespoons Madeira

  • 3

    tablespoons all-purpose flour

  • 1

    cup whipping cream

  • ¾

    teaspoon chopped fresh thyme


Preheat oven to 400 degrees. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.) This recipe yields 8 to 10 servings.


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