Description
This is a mushroom lover’s dream! As the cold weather rolls in, we’ll all be craving simple warm soups. This one is easy and delicious! If making this for a family, I suggest doubling the recipe, as it disappears fast!
Ingredients
- 1 (8 ounce) package fresh mushrooms, halved
- 1 clove garlic, minced
- 1 teaspoon rosemary
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme
- ½ cup heavy cream, divided
- 1 (14.5 ounce) can chicken broth
- ½ cup milk
- ¼ teaspoon ground black pepper
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Mix the mushrooms
- 1 minced clove garlic
- rosemary
- and salt together in a bowl. Drizzle the olive oil over the mushroom mixture
- and toss to coat evenly; transfer to a baking sheet.
- Roast the mushrooms in the preheated oven until golden brown
- about 15 minutes.
- Melt the butter in a large saucepan over medium heat. Stir the onions
- 2 minced cloves garlic
- and the thyme into the melted butter; cook and stir until the onions are completely soft
- 7 to 10 minutes.
- Combine the mushroom mixture and the onion mixture in the bowl of a blender or food processor with about half of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir the remaining heavy cream
- the chicken broth
- milk
- and black pepper through the blended mixture; bring the resulting soup to a simmer
- and cook until the flavors are thoroughly combined
- at least 15 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4