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Roasted Mushroom Soup
A deep flavor comes from roasting the mushrooms and the creme adds a smoothness to the rustic puree.
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servings: 8
total time: 1.5 hours
recipe by: Rae
Ingredients
- 2 lbs mushrooms-cleaned
- 1/2 tsp kosher salt
- dash black pepper
- pinch thyme
- 1/2 tsp granulated garlic
- Olive oil spray
- 1/2 stick butter
- 1 cup yellow onion, diced
- 1/2 cup celery, diced
- 1.5 tsp granulated garlic
- pinch thyme
- 1/4 cup sherry
- 1/2 cup flour
- 4 cups vegetable broth
- 4 cups water
- 1 bay leaf
- 1/2 tsp chopped parsley
- 2 TBSP sour cream
- 1 TBSP half & half
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Directions
- 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.
- Ladle into bowls and drizzle with the crema.
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