Creamy Roasted Mushroom Soup
Ingredients
Instructions
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Heat oven to 425°F.
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Quarter the mushrooms, toss with olive oil and pepper, then spread across two sheet pans.
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Roast 25–35 minutes, turning once, until nicely browned.
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In a soup pot, melt butter and briefly cook garlic.
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Add wine and reduce by half.
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Add roasted mushrooms, stock, thyme, and bay leaf.
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Simmer 15 minutes.
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Remove the bay leaf and partially blend the soup, leaving some mushroom pieces for texture.
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Stir in cream and mushroom ketchup, heat gently, and adjust seasoning.
Note
I'd reserve some roasted mushroom pieces for garnishing the bowls.
