I love love love mushrooms. If I can sneak them into any recipe I do, so making homemade mushroom soup is like the end-all-be-all for me. I made this up last night for lunches this week and so far I love it. It is full of deliciously woodsy roasted mushrooms and has a nice flavourful broth. If you wanted to make it creamier, you could reduce the liquid more before you had in the milk (or even replace it with heavy cream), but I kinda liked the brothy like consistency…which was great for soaking up some French bread. Yum!
What you’ll need:
1/3 cup Olive Oil
3 lbs of various Mushrooms, roughly chopped into large pieces (white, cremini, shiitake)
3/4 tsp Salt
3/4 tsp Pepper
1/2 cup finely chopped Shallots
3/4 cup Dry White Wine
3 cups Chicken Broth
1 1/2 tsp chopped fresh Thyme Leaves
1/2 cup Milk
1 tbsp Lemon Juice
Heat oven to 400 degrees F.
Finely chop the shallots, add to the mushrooms and stir to combine. Continue to roast for 10 more minutes.
Remove 2 cups of mushrooms with a slotted spoon and 1 cup of soup liquid and puree in a blender.
You could also make this a vegetarian soup by swapping out the chicken broth for vegetable broth (thats right, sis, I’m talking to you!)
Adapted from a recipe by Country Living.