Thick, packed with flavor and comforting, this roasted mushroom soup makes the perfect choice for lunch in a cold day.
If all the members of your family love mushrooms, I recommend you to double, even triple the ingredients listed below. I barely tasted this delicious roasted mushroom soup :).
My husband and my kids are very picky when it comes to soup but they really loved this roasted mushroom soup.
I want to remind you again that roasting the vegetables is very important. Now you have the chance to compare because it’s a huge difference between roasted and boiled mushrooms. Roasted mushrooms are absolutely delicious and flavorful and boiled mushrooms are… just mushrooms :).
For texture you may add a knob of butter and heavy cream but milk goes well too, especially if you’re on diet.
You may serve this super yummy roasted mushroom soup garnished with fresh parsley and croutons
Ingredients for the roasted mushroom soup:
– 1 kg (2.20 lbs) fresh button mushrooms
– 500 ml (2 cups and 2 tablespoons) beef broth, hot
– 1 onion
– 3-4 garlic cloves
– 30 ml (2 tablespoons) vegetable oil
– 1 cup heavy cream (or milk)
– salt and pepper to taste
You may also add a knob of butter
How to make the roasted mushroom soup
You should start by roasting the mushrooms
Preheat the oven to 190 °C (375°F).
Thoroughly rinse the mushrooms and chop them into medium pieces. Place the chopped mushrooms into a baking tray and sprinkle some salt.
Place the baking tray into the preheated oven (190 °C / 375°F) for about 20 minutes (or until the mushrooms get brown and release water).
Remove from the oven and set aside.
Finely chop the onion and place it into a medium pot along with 30 ml (2 tablespoons) of vegetable oil. Cook, stirring often, until glossy.
Add the finely chopped garlic and continue to cook for about 1-2 minutes.
Add the roasted mushrooms along with their juices and the beef broth (hot). Season with salt (only if necessary) and pepper.
Bring to a boil and simmer for about 10 minutes to allow flavors to blend.
Remove from heat and use a stick mixer to purée the soup. Stir in the heavy cream (or the milk) and return to heat.
Continue to cook for about 7-10 minutes.
Ladle the soup into bowls and garnish with fresh parsley and croutons. Serve warm.
I’m sure you’re going to love this delicious roasted mushroom soup!