Creamy Roasted Mushroom Soup
Simple ingredients and 35 minutes is all it takes to make this Creamy Roasted Mushroom Soup. Rich in flavor, comforting and warming this mushroom soup is a must try this winter!
Servings: 5 Portions
Calories: 284
Ingredients
- 10 oz Brown Button Mushrooms (300g)
- 4 tbsp Unsalted Butter (50g)
- 1 Leek
- 1 Medium Onion
- 3 cups Vegetable Stock
- 1 cup Cream (250ml)
- ¼ tsp Salt
- A pinch of Pepper
- Tiny Mushrooms - i.e. Brown & White Beech , optional
Instructions
- Preheat the oven to 400°F/200°C.
- Meanwhile: Clean the mushrooms, place them onto a baking tray and bake for 20 minutes (with very small mushrooms you might need to reduce the baking time).
- Slice the leek and dice the onion. Place these in a large pot with the butter and sauté for about 4 minutes. Add the stock, roasted mushrooms and cook for a further 5 minutes.
- Pour in the cream and bring to a boil. Turn off the heat and using an immersion blender, blend the soup until smooth.
- At last, taste the soup and add seasoning to your taste.
- Optional: pan-roast tiny mushrooms and add a few to each bowl.
- Serve warm!
Notes
- This soup yields about 5 cups/1.2 liter. A healthy soup portion is 1 cup/250ml per person as a starter.
- Brown button mushrooms can be substituted with white button mushrooms.
- This soup can be easily doubled or halved.
- Chicken stock can also be used instead of vegetable stock.
Nutrition Facts
Creamy Roasted Mushroom Soup
Amount per Serving
Calories
284
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Cholesterol
89
mg
30
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
1580
IU
32
%
Vitamin C
5.3
mg
6
%
Calcium
49
mg
5
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?I love hearing from you when you've made one of my recipes! Tag me on Instagram at @happyfoodstube or leave me a comment below.