Friday, September 29, 2017

Creamy Oven Roasted Mushrooms Soup

If you've never tasted "Creamy Oven Roasted Mushrooms Soup" get ready for a delicious mouth full of Heaven. Follow directions to make Gluten-Free.


20 ounces of mixed button mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter, cut into pieces
5 cloves garlic, smashed
2 pinches Sea Salt
1/4 cup finely chopped parsley
1/2  cup all purpose or Gluten-Free flour
2 cups chicken broth 
1/4 white cooking wine
1/4 teaspoon rosemary
1 pinch black pepper
1 1/2 cups heavy cream


Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.

Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.

Preheat the oven to 325ยบ. 

Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.

Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.
Return to oven and roast for another 20-25 minutes.

Place cooked mushroom buttons in a chopper and chop. 

Add flour to butter mixture mix until flour fully absorbs the mixture of butter and oil to make a roux and set aside.

In a medium size pot add chopped mushrooms, wine, rosemary, pepper and chicken broth.
Bring to a boil lower heat and let simmer 15-20 minutes; stir occasionally.

Add heavy cream stir often until you bring it back to a simmer.

Add the roux (butter and flour mixture) and then whisk it into your soup until it has completely dissolved. 

Thicken to your liking.


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