Tested till perfect Roasted Mushroom Soup

Roasted Mushroom Soup

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe3 out of 5 based on 2 ratings.
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  • Portion size 6


  • 3 cups 3cupscremini mushrooms
  • 4 cups 4cupswhite mushrooms
  • 8 oz 8ozshiitake mushroomshiitake mushrooms
  • 3 tbsp 3tbspextra-virgin olive oil
  • 1 tsp 1tspdried thyme
  • 3/4 tsp 3/4tspeach salt and pepper
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1potatopotatoes, peeled and cubed
  • 4 cups 4cupschicken stock or Homemade Chicken Broth recipe
  • 1/4 cup 1/4cupminced fresh parsley
  • 1/4 cup 1/4cupdry sherry, optional
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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.

Nutritional Information Per serving: about

cal 139 pro 6g total fat 8g sat. fat 1g
carb 12g fibre 3g chol 1mg sodium 321mg

% RDI:

calcium 3 iron 14 vit A 1 vit C 12
folate 13
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