Oven-Roasted Mushroom Soup
1/3 cup olive oil
1 1/2 pounds shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
1 1/2 pounds cremini mushrooms, roughly chopped into large pieces
3/4 teaspoon salt
3/4 teaspoon coarse-ground pepper
1/2 cup very finely chopped shallots
3/4 cup white wine
3 cups chicken broth
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons heavy cream
1 tablespoon lemon juice
1. Roast the mushrooms. Heat oven to 400 degrees F. Place the olive oil in a large (about 16- by 13-inch) nonstick roasting pan. Add the mushrooms and 1/2 teaspoon each salt and pepper and toss. Roast on the lowest shelf in the oven for 20 minutes. Add the shallots, stir to combine, and continue to cook for 10 more minutes. Remove about 1 1/2 cups of the mushrooms, set aside and keep warm.
2. Make the soup. Remove the roasting pan from the oven and pour in the wine; stir, scraping the browned bits from the bottom of the roasting pan. Add the chicken broth, 2 cups of water, and thyme leaves. Return the pan to the oven and let cook, simmering, for about 20 more minutes. Remove pan from the oven and transfer its contents to a large serving bowl.
3. Finish the soup. Remove 3/4 cup of the mushrooms with a slotted spoon; puree with 1/4 cup of the soup liquid in a blender. Stir the puree, cream, lemon juice, and remaining salt and pepper into the soup. Serve hot, topped with the reserved mushrooms.
(based on individual servings)
Total Fat: 3 g
Saturated Fat: g
Cholesterol: 6 mg
Sodium: 294 mg
Carbohydrates: 11 g
Fiber: 2 g
Protein: 8 g
Found on The Daily Green