Soups & Stewsclosetcooking
Cream of Mushroom Soup
With this months No Croutons Required theme being mushrooms I went a little overboard and got way too many mushroom. Having extra mushrooms is not something that I consider to be a problem. In fact
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- blender
📝 Preparation Steps
1
Toss the mushrooms in the olive oil, thyme, salt and pepper.
mushrooms (cleaned and sliced)1 poundolive oil1 tablespoonoil1 teaspoonthyme (chopped)1 teaspoon
2
Roast the mushrooms in a preheated 400F/200C oven until golden brown, about ⏱️ 30-40 minutes.
mushrooms (cleaned and sliced)1 pound
3
Heat the oil in a pan.
olive oil1 tablespoonoil1 teaspoon
4
Add the onions and saute until tender, about ⏱️ 5-7 minutes.
onion (chopped)1
5
Add the garlic, thyme and sage and saute until fragrant, about ⏱️ 1 minute.
garlic (chopped)2 clovesthyme (chopped)1 teaspoonsage (chopped)1 teaspoon
6
Add the roasted mushrooms and vegetable broth and simmer for ⏱️ 10 minutes
mushrooms (cleaned and sliced)1 pound
7
Season with salt and pepper.
8
Remove from the heat and puree with a hand blender.
9
Mix in the heavy cream and miso.
heavy cream1 cupmiso (optional) (gluten free for gluten free)1 tablespoon
10
Serve garnish with parsley.
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