Roasted Mushroom Soup Recipe

Photo: Uncut Recipes

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As the first signs of autumn settle in and the leaves start to change their colors, there's a certain comfort in revisiting the familiar and simple pleasures of life. One of those pleasures, for me at least, is cooking. And when the weather cools down, there's one dish that I always find myself gravitating towards: Roasted Mushroom Soup.

Growing up, one of my fondest memories is of weekends at my grandmother's cozy cottage in the countryside. It was nestled between a picturesque creek and a mushroom-speckled woodland, a setting that seemed to breathe life into her kitchen. Today, I'll be sharing a recipe very dear to my heart, inspired by those tranquil weekends - Grandma's Roasted Mushroom Soup.

There was something about autumn afternoons at grandma's cottage; the air would be crisp, the leaves rustling, and inside, the kitchen filled with an aroma that meant only one thing - the Roasted Mushroom Soup was brewing. She would forage for fresh mushrooms from the woods nearby, her eyes always sparkling with excitement as she hand-picked each one. It was more than just a recipe for her; it was a labor of love, a ritual that embraced the season's bounty.

I vividly remember her old, worn recipe book, the page of the Roasted Mushroom Soup stained with drops of cream and smudges of butter. Now, every time I gather the ingredients for this recipe - the fresh mushrooms, fragrant rosemary, onions, garlic, and rich heavy cream - I feel a warm sense of nostalgia.

This soup is more than just a delicious blend of ingredients; it's a bowl of comfort and warm memories. The golden, roasted mushrooms add a depth of flavor that's beautifully complemented by the velvety texture from the cream. Every spoonful takes me back to those magical autumn afternoons, the joy of foraging, and the love that went into making this humble yet delicious soup.

So, here I am, passing on this cherished recipe to you. Whether you're a seasoned cook or trying your hand at cooking for the first time, I'm sure this Roasted Mushroom Soup will warm your heart and tickle your taste buds, just like it does for me every time.

JUMP TO:

INGREDIENTS:

Mushrooms: The star of our soup, mushrooms are the ingredient that imparts a distinct, earthy flavor to our dish. Choose fresh mushrooms with a firm texture and a smooth appearance. Avoid those with slimy spots or wrinkles. White button or cremini mushrooms are widely available and work great for this recipe, but feel free to use a mix of your favorite varieties for a deeper flavor.

Onions: A fundamental ingredient that adds depth and sweetness to the soup, onions should be firm and heavy for their size with a shiny, papery skin. A standard yellow or white onion would work perfectly for this recipe.

Garlic: Garlic adds a punch of flavor to the soup. When choosing garlic, go for firm, plump bulbs with unbroken skin.

Chicken Broth: Chicken broth serves as the base of the soup. It's okay to use store-bought, but homemade always tastes better. If you are using store-bought, go for low-sodium versions so you can control the salt level of your soup.

Heavy Cream and Milk: These two ingredients add a creamy, velvety texture to the soup. If you can't find heavy cream, you can make your own by mixing 3/4 cup of whole milk with 1/4 cup of melted unsalted butter for each cup of heavy cream. If you are lactose intolerant, a non-dairy milk like almond or oat milk can be used as an alternative, although it may slightly alter the flavor and consistency.

Olive Oil and Butter: These fats contribute to the richness of the soup and aid in the cooking process. Choose a good quality extra virgin olive oil for its flavor, and unsalted butter, so you can control the salt level.

MAIN STEPS:

Roasting the Mushrooms: When roasting the mushrooms, it's important to space them out evenly on the baking sheet. If they're too crowded, they'll steam instead of roast, preventing that rich, caramelized flavor from developing. Also, keep a close eye on them, as they can go from perfectly roasted to burnt very quickly.

Sautéing the Onions: Take your time with this step. It's important to cook the onions until they are soft and translucent, which can take about 7-10 minutes. If you rush this step, the onions might retain a sharp flavor that can overpower the soup.

Blending: Be careful not to over blend the mixture. The recipe suggests leaving the mixture slightly chunky to maintain a bit of texture in the soup. If you prefer a smoother soup, you can blend longer, but be aware that it will change the soup's overall texture.

Adding the Liquids: When adding the heavy cream, chicken broth, and milk to the blended mushroom and onion mixture, make sure to stir well. This will ensure that the liquids are fully incorporated and help avoid lumps in the final soup.

Simmering: The last step of simmering the soup is essential for allowing the flavors to blend together. While it might be tempting to shorten this step, especially if you're hungry and the soup smells delicious, resist that urge! Giving the soup at least 15 minutes to simmer will enhance its flavor significantly.

SERVED WITH:

Panzanella (Italy): Panzanella is a Tuscan salad primarily made of stale bread and tomatoes. It often includes cucumber, red onion, basil, and a simple vinaigrette. The freshness of the salad would be a nice contrast to the richness of the mushroom soup.

Crostini with Olive Tapenade (Italy): Crostini are small, toasted slices of bread that are often served with toppings. Olive tapenade is a flavorful spread made from olives, capers, and olive oil. The saltiness of the tapenade would pair well with the earthiness of the soup.

Grilled Asparagus: Grilled asparagus is a simple and delicious side dish. The asparagus is typically seasoned with olive oil, salt, and pepper, then grilled until it's lightly charred. This would add a nice touch of green to the meal and complement the earthy flavors in the soup.

Quiche Lorraine (France): This classic French dish is a savory pie with a filling made from eggs, cream, cheese, and bacon. The creamy, salty filling would be a great match for the mushroom soup.

Chicken Piccata (Italy): Chicken Piccata is a dish consisting of chicken breast cutlets that are dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and possibly white wine. The tangy and salty sauce would cut through the creaminess of the soup nicely.

Beef Bourguignon (France): This is a rich, slow-cooked beef stew made with red wine and braised with onions, mushrooms, and carrots. The flavors of this stew would beautifully echo the flavors in the mushroom soup.

Cheese Platter: A selection of cheeses from around the world, paired with nuts, fruit, and crackers, would provide a lovely contrast of flavors and textures to round off the savory part of the meal.

Apple Strudel (Austria): This is a sweet layered pastry filled with apples, often served with a dusting of powdered sugar. The tartness and sweetness of the strudel would be a lovely palate cleanser after the soup.

Tiramisu (Italy): A classic Italian dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, and flavored with cocoa. This rich, creamy dessert would provide a sweet end to the meal.

Chardonnay: A glass of crisp and slightly buttery Chardonnay would be an excellent match for this soup. The wine's acidity could balance the richness of the soup, and its flavor profiles often include notes of mushrooms and cream, which would complement the soup's flavors.

ALTERNATIVES:

Mushrooms, cream, and aromatic herbs are culinary staples, not only in Roasted Mushroom Soup but also in a myriad of other dishes worldwide. These ingredients lend their earthy, comforting flavors to recipes that go beyond the comforting warmth of soup. Here are seven alternative dishes, each a delicious journey into a different cuisine, yet carrying the familiar whispers of the ingredients in Roasted Mushroom Soup:

Mushroom Risotto (Italy): This creamy rice dish is a staple of Northern Italian cuisine. Arborio rice is slowly cooked with broth, and towards the end of the cooking process, sautéed mushrooms, onion, garlic, Parmesan cheese, and a knob of butter are added for a rich, creamy finish.

Creamy Garlic Mushroom Chicken (Global): In this dish, chicken breasts are pan-seared until golden brown and then smothered in a creamy garlic mushroom sauce. This one-pan meal uses similar ingredients to our soup, highlighting the hearty combination of mushrooms, cream, and garlic.

Mushroom and Thyme Tart (France): This savory tart originates from French cuisine. A buttery pastry is filled with sautéed mushrooms, thyme, cream, and often a mild cheese, then baked until golden. It's a delightful appetizer or light main course.

Mushroom Stroganoff (Russia): Mushroom Stroganoff is a vegetarian take on the classic Russian dish, traditionally made with beef. The recipe involves sautéed mushrooms in a tangy sour cream sauce, served over egg noodles or rice.

Mushroom and Rosemary Focaccia (Italy): This is an aromatic variation of the popular Italian bread. The dough is infused with rosemary and topped with thinly sliced mushrooms before baking. Olive oil is generously drizzled for a crispy, flavorful crust.

Mushroom and Onion Quiche (France): This savory pie has a flaky crust filled with a creamy mixture of eggs, cream, sautéed mushrooms, and caramelized onions. It's a versatile dish that can be served for breakfast, brunch, or dinner.

Mushroom and Garlic Cream Pasta (Italy): This is a simple but satisfying Italian dish. Pasta of your choice is tossed in a creamy sauce made from sautéed mushrooms, minced garlic, heavy cream, and Parmesan cheese, then sprinkled with fresh thyme for a touch of brightness.

HISTORY:

The history of mushroom soup, including its roasted variant, is diverse and rich, woven into the culinary traditions of many cultures. However, the exact origin or creator of Roasted Mushroom Soup isn't well-documented. What we do know is that mushrooms have been consumed by humans for thousands of years, and soup is one of the oldest forms of food, with origins that go back to the prehistoric era.

In terms of cultural usage, mushroom soups were popular in Eastern European, Russian, and French cuisines. These regions have long traditions of foraging, and many types of edible mushrooms are found in their forests. In France, for example, cream of mushroom soup was a delicacy served in fine-dining restaurants, often including prized truffle mushrooms. This tradition of cream-based mushroom soups likely inspired our modern Roasted Mushroom Soup recipe.

Roasting mushrooms as a method of cooking came into wider use as ovens became a more common feature in home kitchens. Roasting mushrooms deepens their flavor, drawing out their earthy umami characteristics, and lending a richer, more complex taste to the soup. This technique was likely incorporated into mushroom soup recipes sometime in the 20th century.

In the United States, the Campbell Soup Company popularized canned cream of mushroom soup in the mid-20th century. While not the same as homemade Roasted Mushroom Soup, this product brought mushroom soup to a wider audience and found a place in many American recipes.

Today, mushroom soup, including the roasted variant, is enjoyed globally. It's appreciated not only for its comforting warmth and rich flavors but also for the nutritional benefits of mushrooms, including their high fiber, protein, and antioxidant content. Gourmet versions have also arisen, with variations using different types of mushrooms (like porcini, chanterelle, morel) and additions like truffle oil or sherry.

TIPS:

Choose a Variety of Mushrooms: Don't limit yourself to one type of mushroom. Combining several kinds (like cremini, shiitake, and portobello) can create a richer and more complex flavor profile.

Roast Mushrooms Well: Roasting mushrooms until they're deep golden brown is key. This process, called the Maillard reaction, creates a deep umami flavor that can't be achieved any other way.

Sweat the Onions: To extract the sweetest flavor from onions, ensure you're truly sweating them – cooking them slowly over low heat until they're soft and translucent without any browning.

Deglaze the Pan: After sweating onions and garlic, add a splash of white wine or sherry to the pan to deglaze it. This will help lift any flavor-packed bits stuck to the pan, adding depth to your soup.

Don't Puree Completely: When blending the soup, don't puree it until completely smooth. Leaving some texture will give your soup a more rustic and satisfying mouthfeel.

Cook with Love: It might sound cheesy, but it's true. Taking your time, being patient with each step, and truly enjoying the process will result in a soup that's not just good, but great.

Finish with a Touch of Acid: A little squeeze of fresh lemon juice or a dash of vinegar at the end can brighten up the flavors and cut through the richness of the soup.

Garnish Wisely: Consider garnishing with a dollop of crème fraîche, a drizzle of truffle oil, some fresh herbs, or even some sautéed mushrooms. A good garnish not only makes your soup look more appealing but can also add an extra layer of flavor or texture.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Let's begin by getting your oven warmed up and ready. Crank it up to 200C / 400F.

02 - Now, in a sizable bowl, we're going to make a delicious blend Mushrooms, minced Garlic ( only half amount, you can set the rest aside for now ), the fragrant Rosemary, and a bit of Salt to taste.

03 - Drizzle Olive Oil all over the mixture in the bowl. Toss it all together to ensure every piece is coated with the Oil. This will help enhance the flavor and aid in roasting.

04 - It's time to get those Mushrooms roasting. Take your Olive Oil-coated Mushrooms and carefully spread them out on a baking sheet.

05 - Now, put your Mushroom-laden baking sheet into your preheated oven. We'll roast them until they turn a lovely golden brown. This should take about 15 minutes, but keep an eye on them.. they might burn.


06 - While your Mushrooms are roasting, let's work on the base of the soup. Grab a large saucepan and place it on medium heat. Add the Butter and let it melt, spreading its rich aroma.

07 - In the melted Butter, stir in the Onions, the remaining minced Garlic cloves, and the chopped Thyme. All these flavors will mix together beautifully.

08 - Keep stirring your Onion mixture until the Onions are completely softened. They'll go from crisp and sharp to sweet and tender in about 7 to 10 minutes.

09 - It's time to unite our two stars: the roasted Mushroom mixture and the cooked Onion mixture. Put them together in the bowl of a blender or food processor.

10 - Now, pour in about half of the Heavy Cream into the blender. Blend it all up, but make sure to keep the texture slightly chunky. We want a rich, thick soup with a bit of bite.

11 - Take your blended Mixture and pour it back into the stockpot. You're getting close to having a delicious soup ready!

12 - In the stockpot, stir in the remaining Heavy Cream, Chicken Broth, Milk, and a dash of Black Pepper for that added kick.

13 - Finally, it's time to cook our soup to perfection. Bring it up to a simmer and let it cook until all the flavors meld together, creating a harmonious and delicious combination. This usually takes about 15 minutes. Take your time, enjoy the aroma, and get ready to enjoy your homemade Roasted Mushroom Soup!

Photo: Uncut Recipes

Notes:

- Alternative Ingredients: You can experiment with different varieties of mushrooms like cremini, shiitake, or portobello to add different flavors and textures to your soup.

- Fresh Herbs: If you don't have rosemary or thyme, you can use dried herbs instead. Just adjust the quantity to taste.

- Adjusting the Texture: If you prefer a smoother soup, you can blend the mixture in the blender or food processor for a longer duration until it reaches your desired consistency.
For a chunkier soup, reserve some roasted mushrooms and add them back into the soup after blending.

- Seasoning: Taste the soup and adjust the seasoning according to your preference. You can add more salt, pepper, or herbs if desired.
Feel free to customize the flavors by adding additional spices or seasonings that you enjoy.

- Storing and Reheating: Allow the soup to cool completely before storing it in an airtight container in the refrigerator.
The soup can be stored for 3-4 days in the refrigerator.
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally until heated through.

- Serving Suggestions: Garnish the soup with a drizzle of olive oil, a sprinkle of freshly chopped herbs, or a dollop of sour cream for added richness.
Serve the soup with crusty bread, garlic bread, or croutons for a delightful crunch.

- Making it Vegan: To make the soup vegan, you can substitute the heavy cream and milk with plant-based alternatives like coconut milk, almond milk, or cashew cream.

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Written by: Uncut Recipes

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