Creamy Roasted Mushroom Soup
Source of Recipe
Bon App�tit, November 2002
List of Ingredients
- 1 lb. portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
- 1/2 lb. shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
- 6 Tbsp olive oil
- Three 14-ounce cans (or more) vegetable broth
- 1-1/2 Tbsp butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup plus 2 Tbsp Madeira
- 3 Tbsp all-purpose flour
- 1 cup whipping cream
- 3/4 tsp chopped fresh thyme
Instructions
- Preheat oven to 400� F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil.
- Bake mushrooms 30 minutes. Uncover, and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly. Pur�e half of mushrooms with 1 can broth in blender until smooth. Set mushroom pur�e aside.
- Melt butter in heavy large pot over medium-high heat. Add onion and garlic, and saut� until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of the liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, the cream, and the thyme. Stir in remaining cooked mushroom pieces and mushroom pur�e. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper.
Makes 8 to 10 servings.
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NOTE
The soup can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth, if necessary.
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