Roasted Mushroom Soup

FOOD52(22)
Marla M.: "I did not have white wine, used vermouth and it w…" Read More
12Ingredients
65Minutes
540Calories

Ingredients

US|METRIC
  • 10 ounces baby portobello mushrooms (sliced)
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 2 cups low sodium beef stock
  • 1 tablespoon unsalted butter
  • 1/2 shallot (thinly sliced)
  • salt (to taste)
  • 1 clove garlic (finely minced)
  • 1 teaspoon thyme (chopped, plus extra for garnish)
  • 2 tablespoons white wine
  • 2 tablespoons flour
  • 1/4 cup heavy cream
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    540Calories
    Sodium55% DV1330mg
    Fat68% DV44g
    Protein22% DV11g
    Carbs8% DV25g
    Fiber8% DV2g
    Calories540Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol85mg28%
    Sodium1330mg55%
    Potassium890mg25%
    Protein11g22%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber2g8%
    Sugars8g16%
    Vitamin A30%
    Vitamin C8%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(22)

    Marla M. a month ago
    I did not have white wine, used vermouth and it was delicious. I did roast my mushrooms a little to long. With all that and making it gluten free I would make again especially to impress guests. It is a brown colored soup, for those who have issues when it comes to how food should look.
    Christian 2 months ago
    Very good. The flour seems to just become a gelatinous ball, will use less next time
    Mark Walker 4 months ago
    I doubled it and used yogurt in place of the heavy cream. It was excellent.
    Tiffany S. 5 months ago
    Simple, rich flavors! This is also fairly quick and easy to make.
    Chey 9 months ago
    not bad, the mushroom flavour actually got a bit strong as i used Portobello mushrooms. maybe some button mushrooms would've been a wise choice
    Katz Katz22 9 months ago
    Excellent! The roasting of the mushrooms brought out a depth of flavor I’ve not found before. Give this one a try!
    Ashini C. 9 months ago
    It was so delicious and my whole family adored it!
    joyce a year ago
    brilliant.it was yummly and I’ll definatly make it again
    Jenni L. a year ago
    This was great, worked well with an immersion blender.
    Rachel Graham a year ago
    I added a lot more thyme and garlic.
    Calvin a year ago
    ok almond milk just does not fulfill the taste my palate is looking for. I will avoid soups with this in it.
    Gautam Kshatriya a year ago
    Added a touch of bacon fat. Used red onion as a substitute for for shallots. Used chicken stock (from a cube) instead of beef stock. Added 3 table spoons of roasted mushrooms to make the soup a bit chewier.
    Yoshi 22 2 years ago
    delicouse and easy! will do it again in the furthur
    gisela romero 2 years ago
    Very tasty recipe, highly recommended!
    Rob M. 2 years ago
    A bit bland! Won’t be making it again!
    Marie T. 2 years ago
    It was great! Very easy and I’ll keep it in rotation
    L 2 years ago
    Very good. Would be great as a risotto base... needed more to it to be a meal. The color was a bit off putting but I added more milk to lighten the color.
    Christine C 3 years ago
    I LOVE THIS RECIPE! I am a mushroom & soupaholic. This satisfies both my cravings. Sometimes instead of roasting the mushrooms (I use the white button variety), I grill them on the bbq for a smoky taste. I also substitute half & half for heavy cream. I make it in big batches because it freezes well. Then I have some on hand for days I don't feel like cooking. Try this one. Mix it up a bit. You won't be disappointed either way!
    S L. 3 years ago
    It did not look at all like the picture when done. It was a grayish brownish mess. It tasted okay, but i would be afraid to give it to any guests.
    Ang A. 4 years ago
    This has made it to my list of all-time favourite soups! I always make an extra batch to jazz up my pasta.
    Werner K. 4 years ago
    It was amazing. Will definitely make it again!! I kept the recipe as is and it was enough for 2 people
    Alexandra Wright 4 years ago
    Amazing flavour! Just wish there was more of it. I would make it again, but would double recipe. No additions or subtraction to original recipe. Except to share the wine with myself whilst cooking.

    PlanShop