ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
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[email protected]This is the best mushroom soup I've ever had.
Daniel Victor
[email protected]This soup is so flavorful and satisfying.
g n
[email protected]I love the creamy texture of this soup.
Jammy Washington
[email protected]This soup is a great way to warm up on a cold day.
Vuyiswa Motsa
[email protected]I've never made mushroom soup before, but this recipe made it so easy. I'm definitely going to make it again.
Maya Nepal
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then just reheat it when you're ready to eat.
Ajaz Bhatti
[email protected]I love that this soup is so versatile. You can add different vegetables, herbs, and spices to change up the flavor.
Adnan Qureshi
[email protected]I made this soup in my slow cooker and it turned out great. It was so easy to just throw everything in the slow cooker and let it cook all day.
Paara Haara
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love it!
John Peacock
[email protected]I'm not a big fan of mushrooms, but I loved this soup. The flavors were perfectly balanced and the soup was very creamy.
PriYo Pranto
[email protected]This soup is so comforting and satisfying. It's the perfect meal for a cold night.
ReaSn
[email protected]I love that this soup is so healthy. It's packed with vegetables and it's low in fat and calories.
Milon Huq
[email protected]This soup is a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry or something, and this soup is the perfect way to use them up.
Sean Henneberry
[email protected]I've made this soup several times now and it's always a winner. It's so versatile, too. I've added different vegetables and herbs each time and it's always delicious.
Manish Singh
[email protected]This is my new favorite soup recipe. It's so easy to make and it always turns out perfect.
Yasir Azim Mayar
[email protected]I made this soup for a party last weekend and it was a huge hit! Everyone loved it.
Mahar Sarwar
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the flavors are just amazing.
Lawrence Ochuschayoo
[email protected]I'm not usually a fan of mushroom soup, but this recipe changed my mind. The roasted mushrooms gave the soup a deep, rich flavor that was simply irresistible.
MD NAIYEM ISLAM
[email protected]This soup was so delicious and flavorful! I loved the combination of mushrooms, onions, and garlic. It was also very easy to make, and I had it on the table in under an hour.