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    You are in: Home / Recipes / Roasted Mushroom, Onion, and Garlic Soup Recipe
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    Roasted Mushroom, Onion, and Garlic Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Recipe Reader's Note:

    A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.

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    Units: US | Metric


    1. 1
      Preheat oven to 450 degrees.
    2. 2
      In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
    3. 3
      Spread onto a baking sheet.
    4. 4
      Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
    5. 5
      Spread onto another baking sheet.
    6. 6
      Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
    7. 7
      In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
    8. 8
      Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
    9. 9
      Heat and simmer 15 minutes.

    Ratings & Reviews:

    • on January 31, 2014


      Made this tonight for dinner, the soup has not even hit the table yet and I'm in love! I roasted the veggies on one cookie sheet to save time and space in the oven. Keeping the mushrooms on one side and the onion/garlic on the other side of the sheet. I'm not lazy but this only gave me one cookie sheet to wash (guess I am lazy)! I placed everything in a deep pot and used my stick blender which left little bits of the solids. I think I'll see how this freezes if there are any leftovers! DH will complain, no meat, so sad. Thanks for a fantastic recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Mushroom, Onion, and Garlic Soup

    Serving Size: 1 (460 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.2
    Calories from Fat 101
    Total Fat 11.3 g
    Saturated Fat 1.9 g
    Cholesterol 0.0 mg
    Sodium 410.3 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 7.7 g
    Sugars 6.4 g
    Protein 20.4 g

    The following items or measurements are not included:

    fresh thyme

    fresh sage leaves

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