Roasted mushroom soup

February 16, 2019

Roasted mushroom soup

I am always a big fan of mushroom soup and this recipe is so tasty with the mushrooms roasted.


Ingredients 2 servings

  • 250g brown button mushrooms, sliced
  • 550ml vegetable stock
  • ½ shallot, thinly sliced
  • 1 small clove of garlic, finely minced
  • 1 teaspoon thyme
  • 2 tablespoons white wine
  • 2 tablespoons flour
  • 5g butter
  • 60ml cream
  • salt & pepper to taste

Directions

  1. Place mushrooms on a baking sheet and drizzle with oil and season with salt & pepper.
    Roast for 15 minutes at 180C until softened. Transfer to a blender (save a few slices for garnish), add 120ml of the stock and puree until smooth.
  2. Heat butter in a frying pan. Add shallot and cook until softened, then add garlic and thyme and cook for 1 minute. Deglaze the pan with wine and cook for another minute. Stir in flour until well mixed for 2 minutes. Add the mushroom puree, the remaining stock and cream, bring to a boil. Reduce heat and simmer for 10-15 minutes until soup is thickened.
  3. Top with reserved mushrooms and serve warm.

 

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