Preheat oven to 400 F. Toss the mushrooms with the salt, pepper, thyme and granulated garlic.
Prepare a baking sheet with a rack over the top. Lay the mushroom out on the rack. Spritz with olive oil spray. Roast in oven 45 minutes. Allow to cool.
In the meantime melt the butter over medium heat in a dutch oven.
Add the onion and celery. Sweat until the vegetables are tender, add the granulated garlic and thyme, stir together.
Add the sherry and cook until the liquid has evaporated.
Add the flour and stir for 5 minutes.
Whisk in the vegetable broth, water, bay leaf and parsley.
Bring to a boil, stirring often, then reduce heat to low and simmer, stirring often, for 30 minutes.
Once mushrooms are cooled pulse them (in three batches) in a food processor and add them to the Dutch oven.
Simmer 30 minutes.
Make the crema by mixing the sour cream and half & half. Pour into a baggie and snip a small hole in one corner.
Taste the soup and season with salt and pepper as needed.
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