This easy soup is full of mushroom flavor as the mushrooms are roasted first before the rest of the ingredients are assembled which intensifies their flavor. You can use any combination of mushrooms that you prefer.
CREAMY ROASTED MUSHROOM SOUP
A creamy soup full of mushroom flavor with minimal added fat.
yield: SERVES 4 | prep time: 15 MINS | cook time: 70 MINS
3 Tablespoons Olive Oil
3 Pounds Mixed Mushrooms (Button, Shitake, Cremini, or Portobello), Cleaned & Chopped
1 Cup Chopped Onions
3 Cloves Garlic, Peeled & Minced
Salt & Pepper
1/2 Medium Potato, Peeled & Cubed
4 Cups Chicken Broth
1 Teaspoon Chopped Fresh Thyme
1/3 to 1/2 Cup Fat Free Half & Half
Sautéed Sliced Mushrooms
Fresh Thyme Leaves
Preheat oven to 400 degrees F.
Place the mushrooms and onions on a large baking sheet and drizzle with olive oil.
Toss the mushroom mixture with the oil, season with salt and pepper, and roast for 20 minutes. Stir the mushroom mixture and add the garlic, stirring to mix, and continue to roast for another 10 minutes.
Place the mushroom mixture into a stockpot along with the chicken broth, thyme, and diced potato. Bring to a boil, then reduce the heat to a simmer and cook until the potato is soft about 20 minutes.
Taste, and adjust salt and pepper. Use an immersion blender to puree the soup until smooth.
Return the soup to the pot, and add as much half and half as desired, and heat until thickened.
Keep the soup warm until needed. Serve the soup into individual bowls garnished with mushrooms and fresh thyme leaves.
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