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Creamy Roasted Mushroom Soup

Ingredients
  • 1 lb cremini mushrooms
  • 1 lb button mushrooms
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 4 cups chicken or vegetable stock
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1 tsp fresh thyme
  • 1 bay leaf
  • 1 –2 tsp Wednesday's mushroom ketchup
  • Salt and pepper
  • Chopped parsley for garnish
Instructions
  1. 1
    Heat oven to 425°F.
  2. 2
    Quarter the mushrooms, toss with olive oil and pepper, then spread across two sheet pans.
  3. 3
    Roast 25–35 minutes, turning once, until nicely browned.
  4. 4
    In a soup pot, melt butter and briefly cook garlic.
  5. 5
    Add wine and reduce by half.
  6. 6
    Add roasted mushrooms, stock, thyme, and bay leaf.
  7. 7
    Simmer 15 minutes.
  8. 8
    Remove the bay leaf and partially blend the soup, leaving some mushroom pieces for texture.
  9. 9
    Stir in cream and mushroom ketchup, heat gently, and adjust seasoning.
Note

I'd reserve some roasted mushroom pieces for garnishing the bowls.

Read it online: https://wayfarerspantry.com/thepantry/recipe/creamy-roasted-mushroom-soup/