This This soup is creamy, rich, hearty and oh so comforting! The secret to this soup is roasting the mushrooms in garlic and fresh thyme! Then saute sweet onion, thicken with a bit of flour, add stock and the roasted mushrooms. That’s it!!
Creamy Roasted Mushroom Soup
4-6 Serving
2 pounds cremini mushrooms
3 tablespoons olive oil
4 cloves garlic, minced and divided
8 fresh thyme sprigs, divided
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
1 large sweet onion, diced
1/4 cup all-purpose flour
1/3 cup dry white wine*
5 cups chicken stock
2 bay leaves
1/3 cup heavy cream
Preheat oven to 400 degrees. 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.
At this point you can puree the soup if you want to. I pureed 3/4 of the soup and left some sliced mushrooms.
Remove from heat; stir in heavy cream.
*Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Adapted from: damndelicious
