Sunday, March 27, 2011

creamy roasted mushroom soup

creamy roasted mushroom soup

i like mushrooms...alot.

so much so that i didn't reaize i had bought 4 containers of the fungi over the weekend - one of which was a jumbo pack.

when life gives you mushrooms - roast em' with garlic & shallots, bathe them in sherry, and blend em' all together for a creamy, healthy tasty & inexpensive soup.

Dcreamy roasted mushroom soup

shallot & garlic- we are bff's; i put them in just about everything

creamy roasted mushroom soup

before roasting drizzle some good olive oil and sprinkle with a flaky salt
 my go to salt; kosher
creamy roasted mushroom soup

creamy roasted mushroom soup

while the caps are roasting sautee  the shallots & garlic with the sliced baby bellas- a couple turns of sherry and you are good to go

i love soups that are incognito - this soup is creamy without actually using cream; better for you, the cows & your pants....but who doesn't love stretchy pants

creamy roasted mushroom soup

creamy roasted mushroom soup
2 generous servings or 4 normal sized servings

you will need:
  • 12oz whole button mushrooms
  • 4oz sliced baby bellas
  • olive oil
  • kosher salt
  • 2 medium / large shallots
  • 2 large garlic cloves
  • 1 jigger of sherry
  • 3 cups good quality vegetable broth (i used homemade)
  • 1 1/4 cups almond or soy milk
  • 1/8 teaspoon white pepper
  • olive oil to drizzle on finshed soup
  • pre-heat oven to 450*
  • spread whole button mushrooms on baking sheet, drizzle with olive oil & sprinkle with salt
  • roast in oven for 20 minutes
  • while the mushrooms are roasting slice the shallots & garlic
  • sautee shallots in soup pot over medium heat- 2 minutes
  • add sliced baby bellas- sautee until golden brown
  • add garlic & sherry- cook until sherry is reduced to half
  • add vegetable broth & turn heat to medium low
  • simmer until large mushrooms are done roasting
  • once the large mushrooms are done remove from oven and immediately add to soup
  • remove soup pot from stove top. with an immersion blender puree- if you do not have an immmersion blender get one. just kidding. no really you should go and get one they are great. okay- if you need an alternative use a belnder working in small batches with the top vented to avoid an explosion and blend until smoothe. if you like chunky leave some chunks in.
  • once blended return to stove top- add in the almond milk & white pepper
  • warm soup thoroughly prior to serving- add a drizzle of olive oil if you would like once you have the soup plated.



  1. Heather Marie,
    Another great job!! I would love to make this someday.... for others.. I am just not a mushroom person. Love you

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