Roasted Mushroom Soup

11 35 408
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 2
Roasted Mushroom Soup
Health Highlights


2 tbsp All-purpose white flour
2 cup Beef broth (stock), low-sodium
1 dash Black pepper
3 tbsp Extra virgin olive oil (divided)
1 clove(s) Garlic (finely minced)
1/4 cup Heavy cream, 38% M.F.
1 1/4 cup Portobello mushroom (sliced)
1 pinch Salt (to taste)
1/2 medium shallot(s) Shallots (thinly sliced)
1 tsp Thyme, fresh (chopped, plus extra for garnish)
2 tbsp White wine


Preheat oven to 425°F.

Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened.

Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and purée until smooth.

Meanwhile, in a medium sauté pan, heat 1 tbsp olive oil over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes.

De-glaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add puréed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream to bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through.

Top with reserved mushrooms and a sprig of thyme and serve warm.

Nutrition Facts

Per Portion

Calories 408
Calories from fat 299
Calories from saturated fat 90
Total Fat 33 g
Saturated Fat 10.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 18.1 g
Cholesterol 29.8 mg
Sodium 634 mg
Potassium 680 mg
Total Carbohydrate 18.9 g
Dietary Fiber 2.9 g
Sugars 6.0 g
Protein 7.2 g

Dietary servings

Per Portion

Grain 0.4
Vegetables 1.5

Energy sources


Meal Type(s)