Time 45m Yield 4 Number Of Ingredients 13 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. Drizzle the olive oil over the mushroom mixture, and toss to coat evenly; transfer to a baking sheet. Roast the mushrooms in the preheated oven until golden brown, about 15 minutes. Melt the butter in a large saucepan over medium heat. Stir the onions, 2 minced cloves garlic, and the thyme into the melted butter; cook and stir until the onions are completely soft, 7 to 10 minutes. Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream, the chicken broth, milk, and black pepper through the blended mixture; bring the resulting soup to a simmer, and cook until the flavors are thoroughly combined, at least 15 minutes.
Time 1h35m Yield 10 cups, 10 serving(s) Number Of Ingredients 14 Steps:
Preheat oven to 375. Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes. Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice. Deglaze onions with wine. Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary. Add fresh ground pepper to taste.
Time 1h5m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 450 degrees. In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper. Spread onto a baking sheet. Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves. Spread onto another baking sheet. Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn). In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed. Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems. Heat and simmer 15 minutes.
Time 1h10m Yield 8 servings (2 quarts). Number Of Ingredients 7 Steps:
Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.
More about “roasted mushroom onion and garlic soup recipes”
Time 45m Yield 13 servings (1 cup each). Number Of Ingredients 15 Steps:
In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.
