I love love love mushrooms. If I can sneak them into any recipe I do, so making homemade mushroom soup is like the end-all-be-all for me. I made this up last night for lunches this week and so far I love it. It is full of deliciously woodsy roasted mushrooms and has a nice flavourful broth. If you wanted to make it creamier, you could reduce the liquid more before you had in the milk (or even replace it with heavy cream), but I kinda liked the brothy like consistency...which was great for soaking up some French bread. Yum!
What you'll need:
1/3 cup Olive Oil
3 lbs of various Mushrooms, roughly chopped into large pieces (white, cremini, shiitake)
3/4 tsp Salt
3/4 tsp Pepper
1/2 cup finely chopped Shallots
3/4 cup Dry White Wine
3 cups Chicken Broth
1 1/2 tsp chopped fresh Thyme Leaves
1/2 cup Milk
1 tbsp Lemon Juice
Heat oven to 400 degrees F.
Roughly chop mushrooms and place in a large non-stick roasting pan. Toss with 1/3 cup olive oil and ½ tsp each of salt and pepper. Roast for 20 minutes on the lowest shelf of the oven.
Remove the pan from the oven and pour in the wine, chicken broth and chopped thyme leaves. Stir to combine, scraping any browned bits from the bottom of the pan. Return the pan to the oven and let simmer for another 20 minutes.
Remove pan and transfer soup to a large serving bowl.
Stir puree, cream, lemon juice and remaining salt and pepper into the soup. Serve hot.
Just look at all those delicious mushroom pieces!
You could also make this a vegetarian soup by swapping out the chicken broth for vegetable broth (thats right, sis, I'm talking to you!)
Adapted from a recipe by Country Living.
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Nutritional Information
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