Description
A creamy but light soup of umami-rich roasted mushrooms and garlic.
Ingredients
Scale
- 2 pounds assorted wild mushrooms (such as oyster, shiitake and cremini)
- 1 whole head of garlic, outer leaves removed
- 3 tablespoons olive oil
- Zest from 1 lemon
- 6 sprigs of fresh thyme leaves (about 1 tablespoon)
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 3 tablespoons flour
- ⅓ cup white wine
- 6 cups low-sodium chicken broth
- ½ cup half-and-half
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the top ½ inch off of the head of garlic. Drizzle the top with some olive oil, and wrap the entire head in foil. Place in oven and bake for 45-50 minutes until the garlic cloves easily pop out when squeezed. Set roasted cloves aside.
- Line a baking sheet with foil. Arrange the mushrooms in a single layer in the baking sheet. Mix mushrooms with the olive oil, lemon zest and thyme, and season with salt and pepper. Put the sheet into the oven and roast, stirring mushrooms occasionally, for 20-30 minutes until the mushrooms are browned. Set mushrooms aside and turn off oven.
- Melt butter in a large pot or dutch oven over medium-high heat. Add shallots and sauté until translucent. Whisk in flour and cook, stirring constantly, for about 1 minute.
- Pour in the wine and whisk to combine, cooking for about 2 minutes.
- Pour in the chicken broth and whisk to combine. Stir in the roasted garlic cloves and 2/3rds of the roasted mushrooms to the pot. Bring to a boil and then reduce to a simmer and cook for about 15 minutes.
- Using an immersion blender, purée the soup until smooth.
- Stir in the remaining mushrooms, the half-and-half, and the chives and bring the soup to a low simmer to heat through. Season to taste with salt and pepper.
- Serve with additional chives on top and enjoy!
- Cook Time: 1 hour