Roasted Mushroom Soup

Roasted Mushroom Soup

Creamy roasted mushroom soup with fresh thyme.

Baby it’s cold outside. Like, really cold. The coldest.

But let’s think about warmer things, like soups and warm vacations, or soup that was eaten on a warm vacation. For you today, I have the latter.

Mom and I go to Disney a (more than) normal amount for adults of our age, but nevertheless, I try to bring back something each time.  Mostly so that I can relive vacation splendor whenever I want, and also so that I can share them with you!  This time, a soup.

A wonderfully delicious creamy roasted mushroom soup. Rich: not as rich as those Disney chefs make, but a little more than I usually do. But still, vegetables! 

Mom and I ate this, or something like it, at Artist Point at Wilderness Lodge, a log cabin type establishment with wood everywhere and fires and cozyness galore. If I’m honest, I wish I lived there. Not joking.

Their version, a smoked mushroom soup, used smoked mushrooms (duh) in combo with a LOT of butter and cream.  A lot, a lot, but that was no doubt why it was so fantastic. My version, borrows a little by roasting the mushrooms and adding a hint of smoked paprika to lend some smokiness.  A bit of butter and cream thicken it up with some fresh thyme to finish.  It’s so good as-is, it doesn’t even need cheese. I know!

It’d be so perfect alongside those French mushroom toasts, or some beer bread perhaps, or a simple salad.  Really a great fall and/or winter meal when you’re just looking for an excuse to fire up the oven (and maybe sit around it pretending it’s a fire. What? Who does that?). 

Roasted Mushroom Soup
Serves 4
Creamy roasted mushroom soup finished with fresh thyme
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  1. 2 TB unsalted butter
  2. 2 TB flour
  3. 1/4 cup shallots, minced
  4. 3 large portobello mushroom caps, sliced
  5. 2 tsp fresh thyme
  6. 1 tsp salt
  7. 1/4 tsp smoked paprika
  8. 1/2 cup dry white wine
  9. 3 cups chicken or vegetable stock
  10. 1/4 cup heavy cream
  1. Preheat the oven to 350F.
  2. Place the mushroom caps in an oven proof pan. Roast for 30 minutes. Set aside.
  3. In a medium stock pot, add the butter and shallots. Cook until shallots are soft, about 3 minutes. Add the flour and stir constantly until the flour is cooked, about 2 minutes. Add the salt, smoked paprika, mushrooms and wine, and let cook about 2 minutes. Add the stock and bring to a boil.
  4. Once boiling, reduce heat to medium. Using an immersion blender (or carefully, blend in a standard blender), puree until smooth. Mix in the cream and thyme and adjust seasonings to taste.
The Hungary Buddha Eats the World

Written during White Christmas. 

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