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