Creamy Roasted Mushroom Soup

Ingredients

• Organic Cremini Mushrooms Packaged

  Baby Bella - Freshdirect

  32 oz or 907g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  4 clove or 12g

• Thyme

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tsp or 2g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Sweet, raw

  1 onion or 331g

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Dry White Cooking Wine

  La Vina

  5 tbsp or 73g

• Chicken Stock

  Freshdirect

  5 cup or 1.14kg

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot. Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes. Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat, stir in heavy cream. Serve.