Creamy Roasted Mushroom Soup
So creamy, rich, hearty and comforting! The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first!
Greetings from Chicago!
It’s dipping below 30 degrees F here and aside from the deep dish pizza I crushed last night, I really really need a bowl of this mushroom soup!
It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course!
Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for.
And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal.
Either way, please have all the crusty bread ready here to sop up all the mushroom goodness!
Creamy Roasted Mushroom Soup
Ingredients
- 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
- ⅓ cup dry white wine*
- 5 cups chicken stock
- 2 bay leaves
- ⅓ cup heavy cream
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs 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.
Notes
Did you make this recipe?
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I am gluten intolerant so I can’t use flour what do you suggest to use in place of it
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I just made this soup for some friends who are also gluten intolerant and I ended up adding a 1/3 cup of jasmin rice to the boiling chicken stock. Not only did it make the soup thicker, but I used an immersion blender and blitzed it up a few times which added a really nice texture! 🙂
This soup is bomb though! Making it again for sure!!!
I have a friend who used Arrow Root as a thickener – same measurements as Flour and it’s gluten free.
Keep in mind that hot foods thickened with arrowroot will not stay thick if they are cooled and reheated.
I have been GF for 9 years. I love Paula’s GF flour in the blue bag. When using GF flours start out with about 1/2-3/4 the flour that you would normally use. When making a gravy or roue you don’t need to use 1:1 ratio it will be too much.
Best of luck, this is why all of my soups are homemade and this one is an amazing mushroom soup recipe.