Recipe by Coffeecrazed
"This is a mushroom lover's dream! As the cold weather rolls in, we'll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!"
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1 (8 ounce) package
fresh mushrooms, halved
chopped fresh thyme
heavy cream, divided
1 (14.5 ounce) can
ground black pepper
Mushroom soups are fairly standard concoctions; usually some variation of mushrooms, cream, chicken broth and maybe herbs or spices. Most are good. This one is excellent. First, roasting the mushrooms rather than sautéing them not only simplifies the preparation, it also lends a deeper, bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known, and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use, I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky, hearty soup it is deceptively just as substantial and filling. Nicely done.
I followed the recipe exactly and was really looking forward to it, but it tasted primarily like onions. I've since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms -- most other recipes call for almost 2 pounds of onions.
Very, very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested, it froze and re-heated like a dream!
Thank you so much for sharing this.
Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream, I gave it 4 stars. Taste wise, the rosemary and thyme were spot on with the mushrooms, but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again, I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers, definitely worth a try because it may fit your family's tastes.
The rosemary and garlic roasted mushrooms gave aromatic flavor, the thyme simmered with the onions and garlic, and it all blended amazingly into a fragrant, creamy soup. I cut the oil and butter amounts in half, for less fat, and also had to use rice milk for both the cream and milk, due to lactose intolerance. I added a couple of T. of coffee creamer to add richness. Would probably have to give it six stars with real cream.
It tastes good, but I thought it was missing some creaminess and texture, so I added chunks of potato and used hand blender to crush some of it, left some chunks though... since soup was almost ready I had to boil the potato separate in order to fix the soup. So Next time I will add the potato with the liquid.
I used wild mushrooms I picked in the forest and this soup is so very good! Perfect!!!
Yummy! I skipped the cream/milk. Added more broth and thickened it with a roux at the end. Also added some tumeric for pretty golden color!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Mushroom Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 252
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