FOOD + ENTERTAINING
CREAMY ROASTED MUSHROOM SOUP
Makes 4 servings
Roasting the mushrooms beforehand gives an incredible depth of flavor to this delicious soup . Don ’ t skip that step — it ’ s a game changer .
2 pounds cremini mushrooms 3 tablespoons olive oil 4 cloves garlic , minced and divided 8 sprigs fresh thyme , divided
Kosher salt and freshly ground black pepper , to taste
3 tablespoons unsalted butter 1 large sweet onion , diced ¼ cup all-purpose flour
¹⁄ 3 cup dry white wine ( or additional chicken stock )
5 cups chicken stock 2 bay leaves ¹⁄ 3 cup heavy cream
Place mushrooms in a single layer onto the prepared baking sheet . Add olive oil , half of the garlic , and 4 sprigs of thyme ; season with salt and pepper , to taste . Gently toss to combine . Place into oven and bake for 20 – 30 minutes , or until browned and tender , stirring once . Let cool before coarsely chopping ; set aside .
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 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 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 .
Preheat oven to 400 degrees . Line a baking sheet with parchment paper .
FALL 2021 69