"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!" — Coffeecrazed
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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.
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.
This was great mushroom soup. It was even better the second day after the flavors had time to work together. I used 3/4 cup skim milk and 1/4cup of cream so probably not as rich but still delicious!
Roasting the mushrooms is a perfect way to elevate the flavor of this soup! I enjoyed eating this for lunch this past week, never tired of it. :) There is a lot of great mushroom flavor--with a nice subtle hint of rosemary. **I do think using a homemade (or at least a good quality) chicken stock is best and really makes a noticeable difference!
Excellent Mushroom Soup. I had been talking about making this for 3 days and my daughter didn't want me to (she's 22 and mushrooms are ok to her). I did it anyway and she is giving it a 5, it was so funny how much she loved it. I stuck to the recipe.
* 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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