Roasted Mushroom Soup

 

Roasted Mushroom Soup (serves 8)

    MISE en PLACE

1 # Button Mushrooms, cleaned, quartered 

1 # Shiitake, stemmed, cleaned ( Chanterelles, , etc)

1 Med Yellow Onion, quartered (8 oz)

1 Bulb Garlic, whole, not peeled, tips cut off.  See pic at bottom

1 Med Carrot 1 inch pieces (4 oz)

2 Rib Celery 1 inch pieces (4 oz)

1/2 Cup Neutral Oil

1 Tsp Table Salt

4 Cups Vegetable Stock

2 Cups Water

2 Tablespoons Porcini Powder or 1 Tablespoon Better Than Bullion Mushroom Base

½ Cup White Wine

2 Teaspoons Fresh Thyme (1 tsp Dried)

2 Teaspoons Chopped Sage (1 tsp Dried)

1 Teaspoon Chopped Rosemary

Finish  in bowl with Sour Cream dollop and Ground Black Pepper

    GEAR

Half-Sheet pan

Cutting Board, Knives

Liquid Measuring Cup

Measuring Spoons

Large Bowl

Blender

Soup Pot

    STEPS

1. Pre-heat oven to 400'

2. In a large Bowl, toss cleaned Mushrooms, Onion, Carrot, Celery, and Garlic Bulb with Oil,        spread out on the half-sheet pan and roast for 24 minutes.  Remove, let cool.

3. Blend until smooth half of the Roasted Veggies with 2 cups Stock and 1 cup water plus
    herbs. Pour into your Soup Pot. 

4. Repeat step 3 with remaining Veggies and Stock/Water after using wine to "deglaze" the
    half-sheet pan getting all the browned bits to add into the blender.  

5. Over Medium-High heat bring soup to a simmer, making sure to stir every 5 minutes,
    scraping the bottom of the pot to prevent scorching.  Add Rosemary, Sage and Thyme.       
    Continue to simmer for another 20 minutes.

6. Serve with dollop of Sour Cream, Ground Black Pepper and Chopped Parsley