Creamy Roasted Mushroom Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course, Soup
Creamy Roasted Mushroom Soup
Description
The Creamy Roasted Mushroom Soup features a substantial amount of cremini mushrooms, which are roasted with olive oil, garlic, and fresh thyme to develop a deep, caramelized flavor. After roasting and chopping, the mushrooms are added to a stockpot where butter-cooked onions and garlic form the flavor base. A roux is created with flour to slightly thicken the soup, while dry white wine is incorporated to enhance complexity. Chicken stock and bay leaves simmer with the mixture, allowing flavors to meld before cream adds richness and smoothness.
This soup has a balanced texture, combining tender mushroom pieces with a creamy broth that is gently thickened but not overly heavy. The roasting step contributes a toasted note, setting it apart from simpler mushroom soups.
Serve the soup warm as an appetizer or light lunch, complemented by crusty bread for dipping. The herb accents provide fresh highlights that lighten the flavor profile without overpowering the mushrooms.
As a practical tip, white wine in the recipe can be substituted with additional chicken stock for a non-alcoholic version without compromising the soup's richness. The roasting and simmering steps are integral to building the depth of flavor.
Ingredients
- 2 pounds cremini mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic minced and divided
- 8 prigs thyme divided, fresh
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter unsalted
- 1 sweet onion diced, large
- ¼ cup all-purpose flour
- ⅓ cup dry white wine
- 5 cups chicken stock
- 2 bay leaf
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
- Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
- Serve immediately.
Notes
- Use additional chicken stock as a substitute for dry white wine to make the recipe alcohol-free without losing richness.
User Reviews
Overall Rating
4.9
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