Roasted Mushroom Soup
Published Jan. 16, 2025
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds cremini mushrooms, halved, quartered if large
- 2shallots, thinly sliced
- 4thyme sprigs, plus leaves for serving (or 1 teaspoon dried thyme)
- ¼cup extra-virgin olive oil
- 2tablespoons soy sauce
- Salt and black pepper
- 3cups water or chicken broth
- 2teaspoons sherry or white wine vinegar
- ¼cup heavy cream, plus more for serving
Nutritional analysis per serving (4 servings)
334 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 13 grams protein; 1125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. On a sheet pan, toss together the mushrooms, shallots, thyme, oil and soy sauce until well combined. Sprinkle with salt and pepper and spread into an even layer.
- Step 2
Roast until the mushrooms are pooling in liquid, about 15 minutes. Carefully pour the liquid into a small bowl and reserve. Return the sheet pan to the oven and roast, stirring occasionally, until browned, another 25 to 30 minutes.
- Step 3
Discard the thyme sprigs and set aside ½ cup of the roasted mushrooms. If using an immersion blender, transfer the remaining mushrooms to a pot, or transfer to a regular blender. To the sheet pan, add some of the water (about ½ cup but no need to measure) and scrape off the stuck-on browned bits. Pour the mixture into the pot or blender, along with the remaining water, reserved mushroom liquid and vinegar. Blend until smooth.
- Step 4
Warm the soup on the stove over medium-high. Turn off the heat and stir in the cream. Taste; if the flavor is bland, add salt and pepper; repeat until the mushroom flavor is pronounced. Serve topped with a drizzle of cream, the reserved mushrooms and thyme leaves.
Private Notes
Comments
Just sauté the mushrooms in butter, with some minced shallots and dried thyme. Much easier, and better than all the oven baking hoopla. Deglaze with a little chicken broth.
I haven't made this, just saved the link for later. My first thought: This would be a good place for that Parmesan rind in the freezer!
There has got to be an easier way of getting mushroom juices. I’m thinking reconstituting some dried mushrooms and using that liquid instead. So much easier than having to scoop all the mushrooms from the baking sheet, pouring off the liquid, then respreading the mushrooms to continue roasting. Clean up would probably be easier, too.
We loved this recipe and will absolutely make it again! I wanted to make it with what I had on hand, so we skipped the cream and used dried thyme. Rather than use water I made stock in the instant pot and tossed some Parmesan rinds in, which were a nice complement to the mushrooms. Whoever suggested using a baster to set aside the mushroom juices is a genius, it was a no-fuss way to gather all the goodness! Don’t skip the step of setting aside some mushrooms for topping, they are a wonderful touch.
Why would you make a 🍄🟫 soup with 🐓 broth? 🤷🏼♀️ I steeped dried wild 🍄🟫s for a hour to create a rich stock, then added the reconstituted 'shrooms to the cremini & shiitake I'd stated with for the 2nd roast. Dotted 2 tbsp butter between the 1st & 2nd roasts. Used a full cup of cream. Subbed a drizzle of local CA olive oil for the 🍄🟫 topping. Yum!
After tasting it with all the ingredients in, I added about a quarter cup more cream, and at least a half cup more chicken stock. The flavor was a bit too intense for me without them. Next time I will cut the soy sauce in half, as it comes in really strong, and I would not set aside the half cup of mushrooms. They sank to the bottom anyway and seemed like an unnecessary step.