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Roasted Mushroom Soup
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Roasted Mushroom Soup
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 55 minutes
Prep Time:
 15 minutes
Cook Method:
 baked
Cook Temp:
 400 degrees F
Directions:
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1. Preheat oven to 400 degrees F.
2. In a large roasting pan, mix together onion, three types of mushrooms, olive oil, sage, salt, and pepper. Place on middle rack and roast 25 minutes, stirring once
or twice. Mushrooms will darken around edges and be tender when you pierce them with the point of a sharp knife.
3. Remove roasting pan from oven and add wine and 1/2 cup broth, stirring well and scraping up browned bits from bottom of pan.
4. Working in batches, puree vegetables with remaining broth in a blender or food processor until smooth.
5. Place pureed soup into a large pot and add cream. Taste for seasoning and reheat over low heat until just simmering. Serve hot, each bowl garnished with parsley.

Source: Courtesy of Hannaford Fresh Magazine, Jan/Feb 2008
1 ea Medium red onion, sliced
1/2 lb Button mushrooms, stemmed and sliced
1/2 lb Baby bella mushrooms, stems removed and caps sliced
4 oz Oyster mushrooms
1 Tbs Olive oil
1 1/2 Tbs Chopped fresh sage
1/2 tsp Salt
1/8 tsp Black pepper, freshly ground
1/4 cup Red wine
4 cup Low sodium chicken or vegetable broth
1/2 cup Heavy cream
1/4 cup Fresh parsley


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