Creamy Roasted Mushroom Soup
I haven’t been feeling well recently which had me craving some comforting soup for dinner. I went looking for inspiration and found a recipe for this creamy roasted mushroom soup recipe on Damn Delicious that looked and sounded wonderful. I adapted the recipe to work with what I had on hand and it turned out comforting, creamy and filled with delicious roasted mushrooms that we all enjoyed. This hearty creamy roasted mushroom soup paired really nicely with a tossed salad and freshly baked bread.
How to Make Creamy Roasted Mushroom Soup
Preheat the oven to 400 degrees.
Toss the sliced mushrooms with olive oil then season with sea salt and freshly cracked pepper, to taste. Place the mushrooms on a rimmed baking sheet in a single layer. Add four sprigs of fresh thyme to the top then place in the oven to bake for 20 minutes, stirring halfway through, until golden brown and tender.
Add half of the minced garlic and stir to coat evenly, continue roasting for another five minutes. Remove from the oven and discard the thyme sprigs; set aside.
Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion, and cook, stirring often, until softened and golden, about 12-15 minutes.
Add the minced garlic, and cook, stirring constantly, for 1 minute.
Whisk in the flour and cook, whisking constantly, for 2 minutes. Add the wine and whisk for 1 minute making sure to scrape up the browned bits from the bottom of the pot.
Add the chicken broth, bay leaves, and remaining thyme sprigs. Bring to a boil; reduce heat and simmer until slightly reduced, about 20 minutes. Remove the bay leaves and thyme sprigs
Add the mushrooms and their juices back to the soup along with the cream. Taste and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
Equipment
Ingredients
- 10 oz cremini and/or button mushrooms, sliced
- 2 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste `
- 8 fresh thyme sprigs, divided
- 4 cloves of garlic, minced, divided
- 3 tbsp butter
- 1 yellow onion, diced
- ¼ cup flour
- ⅓ cup dry white wine
- 5 cups chicken broth
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 400 degrees.
- Toss the sliced mushrooms with olive oil then season with sea salt and freshly cracked pepper, to taste.
- Place the mushrooms on a rimmed baking sheet in a single layer. Add four sprigs of fresh thyme to the top then place in the oven to bake for 20 minutes, stirring halfway through, until golden brown and tender.
- Add half of the minced garlic and stir to coat evenly, continue roasting for another five minutes. Remove from the oven and discard the thyme sprigs; set aside.
- Heat the butter in a large stockpot or Dutch oven over medium heat. Add the onion, and cook, stirring often, until softened and golden, about 12-15 minutes.
- Add the minced garlic, and cook, stirring constantly, for 1 minute.
- Whisk in the flour and cook, whisking constantly, for 2 minutes.
- Add the wine and whisk for 1 minute making sure to scrape up the browned bits from the bottom of the pot.
- Add the chicken broth, bay leaves, and remaining thyme sprigs. Bring to a boil; reduce heat and simmer until slightly reduced, about 20 minutes. Remove the bay leaves and thyme sprigs.
- Add the mushrooms and their juices back to the soup along with the cream. Taste and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.
This looks so GOOD!
I love mushroom soup and your recipe looks wonderful.
Soup definitely gives me a lot of comfort when I’m not feeling great. Hope you’re on the mend!
The soup looks delicious and easy to make – I like the look with the large mushroom pieces. I think the only mushroom soup I’ve ever had at home came from a can.
I’m sorry you weren’t feeling well but I’m happy you shared this delicious looking soup with us.