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.
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% |
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3 cups (750 mL) cremini mushrooms (8 oz/250 g)
4 cups (1 L) white mushrooms (8 oz/250 g)
8 oz (250 g) shiitake mushrooms
3 tbsp (50 mL) extra-virgin olive oil
1 tsp (5 mL) dried thyme
3/4 tsp (4 mL) each salt and pepper
1 onion, chopped
2 cloves garlic, minced
1 potato, peeled and cubed
4 cups (1 L) chicken or vegetable stock (or Homemade chicken Stock)
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) dry sherry (optional)
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
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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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