Creamy Roasted Mushroom Soup
Creamy Roasted Mushroom Soup
Description
A rich and comforting creamy roasted mushroom soup made with roasted mushrooms, garlic, herbs, and a smooth creamy base. Roasting the mushrooms first gives the soup a deeper flavor and a delicious earthy taste.
Ingredients
⇵
Roasted Mushrooms
Soup
Instructions
Clean the mushrooms using paper towels rather than washing them with water. Slice them and spread them on a baking tray.
Season the mushrooms with Italian seasoning, rosemary, oregano, garlic, salt, black pepper, and a drizzle of vegetable oil or olive oil.
Roast in the oven for about 20 minutes until the mushrooms become golden and fragrant.
In a large pot melt the butter with a little vegetable oil. Add the chopped onion and celery and sauté until softened.
Add the roasted garlic and roasted mushrooms and stir briefly.
Add the flour and mix well until it disappears into the mixture.
Add the bay leaves, chicken stock cubes, water, and milk.
Bring the mixture to a boil and allow it to simmer until the soup begins to thicken.
Remove the bay leaves and blend the soup using a hand blender until smooth.
Add the cooking cream and let the soup simmer for another couple of minutes.
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