Creamy Roasted Mushroom Soup

fall recipe from the Culinary Center in Lincoln City
A great fall recipe. The perfect cure for a cool day. Winning Recipe from the 2012 Wild Mushroom Cook-Off.
 
 
Yield: 8-10 Servings
 
 
 

 
 
 
 
 

Ingredient List:

  • Assorted mushrooms, cleaned — 1-1/2 lbs.
  • Olive oil — 6 Tbls.
  • Kosher salt — to taste
  • Freshly ground black pepper — to taste
  • Stock, chicken or vegtable — 5-6 cups
  • Butter — 1-1/2 Tbls.
  • Onion, small dice — 1
  • Garlic, minced — 3 cloves
  • Madeira — 1/4 cup
  • Flour — 3 Tbls.
  • Heavy Cream — 1 cup
  • Fresh thyme, minced — 1 tsp.

Method:

  1. Preheat oven to 400°. Line 2 baking sheets with foil or parchment.
  2. Toss mushrooms with 3 Tbls. oil and some salt and pepper. Divide among the baking sheets. Bake 20-30 minutes, until tender and slightly browned. Cool 10 minutes.
  3. Puree half of the mushrooms with 1 cup of broth in blender or food processor until smooth. Set aside.
  4. Melt butter in a large heavy pot over medium-high heat. Add onion and garlic and sauté until tender, about 8 minutes.
  5. Add Maderia and simmer until almost all of the liquid is evaporated, about 2 minutes.
  6. Add flour; stir 2 minutes. Add broth, cream, thyme, cooked and pureed mushrooms. Simmer over medium heat until slightly thickened, about 10 minutes. Season and add broth if needed to thin.