OVEN- ROASTED MUSHROOM SOUP
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1/3 cup olive oil
1½ lbs shiitake mushrooms (stems discarded are caps roughly chopped into large pieces)
4 whole shiitake mushrooms (leave 4 of them whole- see TIPS below), optional
1½ lbs cremini mushrooms (stems discarded and caps roughly chopped into large pieces)
¾ tsp salt
¾ tsp freshly ground black pepper
½ cup very finely chopped shallots
¾ cup white wine
3 cups low-sodium chicken broth
2 cups water
1½ tsp chopped fresh thyme leaves
2 Tbs heavy whipping cream
1 Tbs fresh lemon juice
1. Preheat oven to 400°F. Place rack on lowest shelf in the oven and make sure you’ll have enough room to place your roasting pan on that rack.
2. Roast the mushrooms: Place mushrooms in a large nonstick roasting pan (about 16×13-inch- I used my turkey roasting pan). Drizzle olive oil on top and toss until mushrooms are coated. Sprinkle with salt and pepper. Roast on lowest shelf in the oven for 20 minutes. Remove from oven and add the shallots; stir to combine. Return the pan to the oven and continue roasting for 10 more minutes.
3. Make the soup: Remove the roasting pan from the oven (Remove the 4 whole shiitakes and set aside). Pour the wine into the roasting pan; stir. Add the chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
4. Remove a couple of large ladlefuls of the soup to a separate bowl. Use an immersion blender to puree the amount that was scooped out (or puree in a blender).
5. Stir the puree, cream, and lemon juice into the large serving bowl. Season with salt and pepper.
6. Serve hot, topped with reserved whole shiitakes for garnish.
Servings: 4
Cooking Tips
*Leave four of the shiitake mushrooms whole and throw them in with the rest of the bunch to roast. They’ll make a nice garnish for each of the four bowls of soup.
Recipe Source: Adapted from Country Living
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“Great soup. We’re mushroom lovers, so we loved the chunks of mushrooms in the soup. It was a really unique way to prepare it too.”
-San Diego, CA
