Roasted Mushroom Soup

Have you heard? Fall has officially arrived in the Midwest and I’ve got a skip in my boot.

I can feel it in my bones as the weather turns and the skies turn that cloud covered autumn blue.

I love this time of year, even now through all of the uncertainty, I still find joy in the cooler months. I say we make the best of it while we are at home and the good news is, Lauren and I want to help you with that.

We have decided that one of the best ways we help to enhance your home life is by offering more really good, simple tried and true recipes that you can enjoy in the comfort of your own home.

So, we have decided to give you…more soup.

Soup makes everyone feel better and we have some good recipes up our sleeves.

This recipe for roasted mushroom soup comes with some pretty epic flavor and it’s easy to make. We don’t make hard things and it’s meatless, if you are into that sort of thing.

We could all eat a little less meat and a little more fungi, anyway.

I digress. The slow roasted mushrooms in olive oil, garlic and thyme are beyond good and make your house smell divine. I have to be careful not to eat them all before they go in the soup.

The recipe calls for cream but you can omit it if you like.

Serve aside a great salad or with some crusty bread and butter.

You’ve got yourself the perfect soup for those chilly autumn days.

Stay Cozy,

Michelle

Print Recipe

5 from 1 vote

Mushroom Soup

Prep Time20 minutes mins

Cook Time1 hour hr 15 minutes mins

Course: Main Course

Servings: 6

Ingredients

• 2 lbs cremini mushrooms, sliced
• 3 tbsp olive oil
• 5 cloves, garlic, minced and divided
• 8 sprigs fresh thyme, divided
• 4 tbsp butter
• 1 large red onion, diced
• 1/4 c all-purpose flour
• 1/3 c + 1 cup dry white wine I used Pinot Grigio
• 5 c chicken stock
• 2 bay leaves
• 1/3 c heavy cream optional

Instructions

• Preheat the oven to 400°. Line a baking sheet with parchment paper.
• Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic, and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
• Place into the oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool. You can coarsely chop the mushrooms. I left them as is.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in the remaining garlic until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in the chicken stock, bay leaves, and remaining thyme; season with salt and pepper to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
• Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
• Serve immediately.