Roasted mushroom soup

Roasted mushroom soup

I am always a big fan of mushroom soup and this recipe is so tasty with the mushrooms roasted.

Ingredients 2 servings

• 250g brown button mushrooms, sliced
• 550ml vegetable stock
• ½ shallot, thinly sliced
• 1 small clove of garlic, finely minced
• 1 teaspoon thyme
• 2 tablespoons white wine
• 2 tablespoons flour
• 5g butter
• 60ml cream
• salt & pepper to taste

Directions

1. Place mushrooms on a baking sheet and drizzle with oil and season with salt & pepper.
   Roast for 15 minutes at 180C until softened. Transfer to a blender (save a few slices for garnish), add 120ml of the stock and puree until smooth.
2. Heat butter in a frying pan. Add shallot and cook until softened, then add garlic and thyme and cook for 1 minute. Deglaze the pan with wine and cook for another minute. Stir in flour until well mixed for 2 minutes. Add the mushroom puree, the remaining stock and cream, bring to a boil. Reduce heat and simmer for 10-15 minutes until soup is thickened.
3. Top with reserved mushrooms and serve warm.