Roasted Mushroom Soup Roasted Mushroom Soup

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: November 2005



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).

Nutritional facts <b>Per serving:</b> about

  • Sodium 321 mg
  • Protein 6 g
  • Calories 139.0
  • Total fat 8 g
  • Cholesterol 1 mg
  • Saturated fat 1 g
  • Total carbohydrate 12 g


  • Iron 14.0
  • Folate 13.0
  • Calcium 3.0
  • Vitamin A 1.0
  • Vitamin C 12.0
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Roasted Mushroom Soup