Cream of Roasted Mushroom Soup

"This recipe came from Epicurious, however, I have modified it to our liking. If you are in a hurry you can use canned chicken broth and I've even used pre-sliced baby Bellas (Criminis)but, the Portabellas do give it a great flavor. I've even used just plain white button mushrooms when portabellas weren't available. You can use any seasoning mix of your choice to roast the mushrooms - I use Tony Chachere seasoning mix. This is a wonderful creamy and hearty soup that will impress your family as well as your dinner guests."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins
Ingredients:
16
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 degrees.
  • Line large baking sheet with aluminum foil.
  • Spread mushrooms on baking sheet and drizzle with olive oil.
  • Sprinkle mushrooms with Tony Chacherie Seasoning or seasonings of your choice.
  • Cover pan with a sheet of aluminum foil and bake in oven for 30 minutes.
  • Remove foil and bake another 20 minutes.
  • Coarsely chop mushrooms and set aside.
  • In 5 quart dutch oven melt butter.
  • Add chopped onions and minced garlic and saute about 15 minutes over medium heat until soft.
  • Sprinkle flour over onion mixture and saute 2-3 minutes stirring constantly.
  • Add wine, chicken broth and heavy cream and mix well.
  • Add all remaining ingredients including reserved mushrooms and bring to a boil.
  • Lower heat and simmer uncovered for about 10 minutes until thickened.
  • Remove bay leaf and serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes