This is not a cream-of-mushroom soup. It’s a roasted mushroom soup- some creaminess as well as chunks of beloved, earthy mushrooms. Yes friends, this is a soup for mushroom-lovers only. The fun thing about this unusual soup recipe is that it’s made entirely in the oven. There is no simmering on the stove at all.
How to make Oven Roasted Mushroom Soup:
Find a large roasting pan (turkey sized), and toss 3 pounds of quartered mushrooms with olive oil, salt and pepper. Roast the mushrooms in the oven for about 20 minutes. Add chopped shallots and roast slightly longer. Dump in white wine, chicken broth, water and thyme and yes- you guessed it- return to the oven for a little more roasting. Pour the soup into a serving bowl.
Scoop out a couple of ladlefuls of the soup (with some mushrooms in there too). This is the amount that you will puree- so you can choose to do it in the blender or you can scoop it into a bowl and use your immersion blender. Scrape the pureed mixture back into the soup bowl (however gross it may look). Add just a smidgen of heavy cream, as well as a squeeze of lemon juice, and it’s ready to serve.
When I roast the mushrooms, I keep four of the shiitakes whole with the intention of using them for garnish. A little extra fresh thyme is thrown on there too. You wouldn’t see it on my blog here unless we loved this Oven Roasted Mushroom Soup, and yes… we did. It’s a pretty healthy soup too with just 2 tablespoons of heavy cream in the whole soup. The chunks of mushrooms add a ‘meatiness’ to the soup. Enjoy!
Here are a few more recipes featuring mushrooms that you might enjoy:
Wild Mushroom Stuffing Mushroom Veggie Burgers Baked Mushroom Rice Mashed Potatoes with Mushrooms Mushroom Galette Green Beans with Mushrooms and Shallots Mushroom Ravioli with Spinach Red Wine Mushrooms
