Roasted Mushroom Soup

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