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Roasted Mushroom Soup
Roasted Mushroom Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent creamy mushroom soup with aromatic herbs. Dreamy for mushroom fans. Easy and flavorful.
Ingredients:
  • 1 (8 ounce) package fresh mushrooms, halved
  • 1 clove garlic, minced
  • 1 teaspoon rosemary
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onions, sliced
  • 0.5 cup heavy cream, divided
  • 1 (14.5 ounce) can chicken broth
  • 0.5 cup milk
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • In a bowl, combine mushrooms, a clove of minced garlic, rosemary, and salt. Drizzle with olive oil and toss until evenly coated. Spread mixture onto a baking sheet.
  • Roast mushrooms in the oven until beautifully golden for about 15 minutes.
  • In a large saucepan over medium heat, melt butter. Add onions, minced garlic, and thyme; cook until onions are soft, about 7 to 10 minutes.
  • Blend the mushroom and onion mixtures with half of the heavy cream until slightly chunky. Return the mixture to the pot and stir in the rest of the heavy cream, chicken broth, milk, and black pepper. Simmer for at least 15 minutes until flavors are combined.

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