Roasted Mushroom Soup

Tested Till Perfect

Roasting the mushrooms develops their rich, woodsy flavour for this soup, which is wonderful for entertaining. Serve with Sun-Dried Tomato and Herb Focaccia.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 139
pro 6 g
total fat 8 g
sat. fat 1 g
carb 12 g
fibre 3 g
chol 1 mg
sodium 321 mg
% RDI: -
calcium 3%
iron 14%
vit A 1%
vit C 12%
folate 13%

Preparation:

Cut cremini and white mushrooms into quarters. Remove stems from shiitakes and reserve for another use; cut caps into quarters. In small roasting pan, toss mushrooms with 2 tbsp (25 mL) of the oil and 1/2 tsp (2 mL) each of the thyme, salt and pepper. Roast in 400°F (200°C) oven, stirring occasionally, until tender and golden, about 30 minutes.

Meanwhile, in large saucepan, heat remaining oil over medium heat; fry onion, garlic, potato and remaining thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock, mushrooms and 3 cups (750 mL) water; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Stir in parsley, and sherry (if using).

Additional Information

  • Tip: Reserve shiitake stems to add to stocks, sauces and gravies for added flavour and colour.

Source

Canadian Living Magazine: November 2005




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