Roasted Mushroom Soup

Recipe View Preheat the oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View In a large bowl, combine the halved mushrooms, minced garlic, rosemary, and salt. Drizzle with olive oil and toss to coat evenly. Transfer the mixture to a baking sheet. (5 minutes)

Recipe View Roast the mushrooms in the preheated oven until they are golden brown and slightly caramelized, about 15 minutes. (15 minutes)

Recipe View While the mushrooms are roasting, melt the butter in a large saucepan or Dutch oven over medium heat. Add the sliced onions, minced garlic, and thyme. Cook, stirring occasionally, until the onions are softened and translucent, about 7-10 minutes. (10 minutes)

Recipe View Once the mushrooms are roasted, transfer them to a blender or food processor along with the cooked onion mixture and half of the heavy cream. Blend on low speed until the mixture is combined but still slightly chunky. (5 minutes)

Recipe View Return the blended mixture to the saucepan. Stir in the remaining heavy cream, chicken broth, milk, and black pepper. Bring the soup to a gentle simmer over medium-low heat. (5 minutes)

Recipe View Allow the soup to simmer for at least 15 minutes, or longer for a richer flavor, stirring occasionally. This will allow the flavors to meld together beautifully. (15 minutes)

Recipe View Taste and adjust seasoning as needed. Serve hot, garnished with a swirl of cream, a sprinkle of fresh thyme, or a drizzle of olive oil.