Cream of Roasted Mushroom Soup |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This recipe came from Epicurious, however, I have modified it to our liking. If you are in a hurry you can use canned chicken broth and I've even used pre-sliced baby Bellas (Criminis)but, the Portabellas do give it a great flavor. I've even used just plain white button mushrooms when portabellas weren't available. You can use any seasoning mix of your choice to roast the mushrooms - I use Tony Chachere seasoning mix. This is a wonderful creamy and hearty soup that will impress your family as well as your dinner guests. Ingredients:
2 lbs portabella mushrooms, stemmed, dark gills removed and diced into 3/4 inch pieces |
6 tablespoons olive oil |
tony chachere's seasoning |
4 tablespoons butter |
1 1/2 cups chopped onions |
2 tablespoons minced garlic |
4 tablespoons flour |
4 cups chicken broth |
1 cup heavy whipping cream |
1/2 cup madeira wine |
1 teaspoon dried thyme leaves |
1 bay leaf |
1/4 teaspoon white pepper |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
1/8 teaspoon ground cayenne pepper |
Directions:
1. Preheat oven to 400 degrees.
2. Line large baking sheet with aluminum foil.
3. Spread mushrooms on baking sheet and drizzle with olive oil.
4. Sprinkle mushrooms with Tony Chacherie Seasoning or seasonings of your choice.
5. Cover pan with a sheet of aluminum foil and bake in oven for 30 minutes.
6. Remove foil and bake another 20 minutes.
7. Coarsely chop mushrooms and set aside.
8. In 5 quart dutch oven melt butter.
9. Add chopped onions and minced garlic and saute about 15 minutes over medium heat until soft.
10. Sprinkle flour over onion mixture and saute 2-3 minutes stirring constantly.
11. Add wine, chicken broth and heavy cream and mix well.
12. Add all remaining ingredients including reserved mushrooms and bring to a boil.
13. Lower heat and simmer uncovered for about 10 minutes until thickened.
14. Remove bay leaf and serve.
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