Roasted Mushroom Soup

By á-174890

Ingredients

• 3 cups cremini mushrooms (8oz)
• 4 cups white mushrooms (8oz)
• 8 oz. shitake mushrooms
• 3 TBSP extra virgin olive oil
• 1 tsp dried thyme
• 3/4 tsp each salt & pepper
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and cubed
• 4 cups chicken stock
• 1/4 cup minced fresh parsley
• 1/4 cup dried sherry (optional)

Preparation

Step 1

Cut cremini and white mushrooms into quarters. Remove stems from shitakes, cut caps into quarters. In small roasting pan, toss mushrooms with 2 TBSP of the oil and 1/2 tsp each of thyme, salt & pepper. Roast in 400F oven , stirring occasionally, until tender and golden, about 30 mins.
Meanwhile in large saucepan, heat remaining oil over medium heat. Fry onion, garlic, potato and remaining thyme, salt & pepper, stirring occasionally until onion is softened, about 5 mins.
Add stock, mushrooms and 3 cups water, bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 mins. Stir in parsley and sherry(if using)

Makes 6 servings