Can you really bring your pets to work? I blended part with an immersion blender and loved the texture. It took him around 30 steps to get there each morning. I was heavy handed with thyme and garlic. Please provide calorie count with recipes. Grab your spoon and dig into this hearty, earthy roasted mushroom soup that’s well seasoned and satisfying. Unless we're talking about people in Seattle, where a large proportion of the population works in software, and then they really could care less. I am gluten intolerant so I can’t use flour what do you suggest to use in place of it. This soup went from whole mushrooms, then they were moved to a hot oven, and then to our favorite appliance, the blender. A recipe that has been passed down from generations. At first, they were a bit hesitant, rightfully so. The only suggestion I would make is that it needs a bit of acidity, at least for my palate. Love this recipe: where did you buy the soup bowls? We used to live across the street from the Google campus, in Fremont. 1 tbsp fresh rosemary, stems removed and leaves finely chopped, 1 lb mushrooms, wiped clean and chopped into small pieces, 1 - 28 oz can of diced fire-roasted tomatoes. I would definitely increase the broth (I used vegetarian) by two or more cups. The star rating is an anticipated rating, what proper house doesn’t have garlic (;-) I’m kicking myself that I don’t have garlic! Flavor profile much more decadent! This recipe was really, really good. Add the garlic, rosemary, and mushrooms, to the pot. After cooking I took about half of the soup and mixed it in my blender to make a thicker/creamier soup. window.adthrive.cmd.push(function() { I didn’t read the reviews before I made the soup. This soup turned out AWESOME! Most seem to think as I do, it needs some snap. I find that savory recipes like this often need…. Mix the mushrooms, 1 minced clove garlic, rosemary, and salt together in a bowl. 2. Bring the soup to a boil. – Thinking of adding a little wine next time when I add the mushrooms, that should add a little brightness to the soup. A bowl of our delicious Fresh Roasted Mushroom Soup, available for curbside pickup. Adjust seasonings to taste with more sea salt and red pepper flakes. One onion, 4 cups of broth, and one cup of cream. Roasting the mushrooms first–brilliant! the creaminess is incredible. Maybe a nut milk?? My three sons in college are now cooking your amazing recipes too. Very nice flavors and the roasted mushrooms brought some nice depth to the soup. Season to taste with salt and pepper. Chungah, You have done it again! Our flavorful soup recipes feature fresh ingredients and tasty toppers. Made this recipe as posted… almost…. Your email address will not be published. This recipe really rocked. So very simple, yet complex in flavor. If you choose to add some acidity to this soup, do it gradually… a little can go along way, especially if you choose to use vinegar, add a little at a time and taste until you like the result. But the truth is, I stole it from google. Serve, hot, garnished with reserved roasted garlic cloves, fresh rosemary, and additional pepper. This White Bean and Roasted Mushroom Soup has been a favorite recipe on She Wears Many Hats ever since originally posting it back in October 2011. Halved the recipe for amount of mushrooms I had on hand, omitted the bay leaves and added extra fresh tthyme. Hope this helps!! It can be stored in the fridge for 4 - 5 days, or in the freezer for 6 months. I’d just bought Brown Creminis and Chanterelles at Costco and used them. Fantastic! The warm and comforting aspects of this soup make it perfect during the cold months, and yet the light and refreshing qualities, make it perfect for warmer days. It’s rich in comforting flavor and packed with nourishing and healthy ingredients for a feel good soup that will warm you up from the inside out. Drizzle with 1/2 cup of olive oil and season with salt and pepper. This was a pretty good soup, my wife liked it too. If dairy isn’t a problem for you though, and you prefer a richer, creamier soup, you could absolutely add a pat of butter, a splash of heavy cream, and/or a spoonful of mascarpone cheese to make it … Does this freeze well? I am GF so I used Paula’s GF flour in the blue bag. Avoid the urge to add the soup at the beginning. The flavor profile floated around in my mind for months, waiting on cooler weather as an excuse to give it a go. PS your videos run fast on the screen, would you please put the name on them so we can find the recipe, I saw some amazing recipes and it took them quite a white to come back around so I could find them on your site. Roast for 20 to 30 minutes, or until caramelized. – More thyme (I put in at least 12 sprigs), but I LOVE thyme Will definitely use this recipe again. 4. Only change was the use of cooking sherry as I had no white wine. And the answer is yes - to all of the above. Perfect texture and flavour but may try marsala or sherry next time. I would never have attempted mushroom soup if not for you. The soup is considered done when it has thickened slightly and the mushrooms are soft and flavorful. It's a fairly simple recipe, despite the need to roast the garlic beforehand. Rating… 7. Roast at 400° for about 30 minutes, draining half way though, reserve liquid. Melt butter in a large stockpot or Dutch oven over medium heat. I've made it quite a few times since, making substitutions and additions. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. We got 4 good sized bowls of soup. Meanwhile, in large saucepan, heat remaining oil over medium heat; fry onion, garlic, potato and remaining thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Reduce the heat and let simmer for 30 minutes to 1 hour. }); I would totally just eat the roasted mushrooms as is. I then baked a 2 and 1/2 pound meatloaf in the sauce. The bits of roasted mushrooms were yummy. Not only did it make the soup thicker, but I used an immersion blender and blitzed it up a few times which added a really nice texture! I will most definitely make this again. I feed it to my wheat-eating boyfriend all the time and he can’t tell the difference. The picture makes it appear very brothy, but it’s not. Delicious. Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. Left out the white wine, the flavour was super rich, roasting the mushrooms makes such a difference. I made this incredible mushroom soup for dinner last night! One thing, actually 3 things that set my recipe apart from others:. I put fresh celery in when sauteing the onions. it was amazing and tasted exactly like the recipe one of my favorite restaurants serves! I agree that the secret is roasting the mushrooms first. Small tweek here and there, but otherwise very good. I shouldn't have waited so long because roasted vegetables and aromatics are pure bliss any time of the year. The first time I made it, it immediately rose to the top of my list. The secret to this mushroom soup recipe is roasting the mushrooms in garlic and fresh thyme first! Average I just had to laugh because today is the Fourth of July and all I can think of is mushroom soup so glad somebody else is having cravings when it’s warm and need mushroom soup. This recipe is a keeper! Thanks very much for sharing ❤. The roasting is definitely the way to go. Cook for another 2 minutes. 1 (10 ounce) can cream of mushroom soup. var chicscript = document.createElement('script'); This was a gourmet meal in under an hour! It thickens just like regular flour and doesn’t change the taste. If you oversalted it or if doubling the garlic was too much for you, load it up with more cream. I’ve been wishing for a soup like this and you came through. I have cooked for many years but I learn so much from you. Add carrots, celery, and garlic. Once you can smell the aromatics, add in crushed tomatoes, cream of mushroom soup, oregano, and basil. A tbsp of fresh rosemary, a pound of fresh mushrooms, preferably a mixed variety. I thought next time I would add a little more wine when I add the mushrooms. Keep in mind that hot foods thickened with arrowroot will not stay thick if they are cooled and reheated. To spice up dinner, try an updated version of a childhood classic! Did not add the heavy cream because I want to freeze the leftovers. In my opinion , this mushroom soup recipe is the best soup Ive ever eaten . I had leftover mushroom stems & Portobello mushrooms & the cremini mushrooms. Stir. Thank you for making an amazing mushroom soup that I can enjoy. Here are my cooking tips on this kind of soup: 1. I’m wondering if it could be made with an alternative to the heavy cream. Fantastic! window.adthrive.cmd.push(function() { And, next time I will use low sodium chicken broth and more mushrooms. A hairdresser? Remove from heat; stir in heavy cream. I can’t wait to try this recipe! No matter what the time of year, the temperature in the air. It’s the creamiest of all cream soups with a secret ingredient: roasted mushrooms, of course! Wash, core and cut the tomatoes into halves. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. A massage therapist? Tagged: dinner, google, mushroom soup, rosemary, soup, tomato soup, Fire Roasted Tomato and Mushroom Soup with Rosemary, Fennel and Farro Salad with Apple and Pinto Beans, Lemon Vanilla Bean Cheesecake with a Cashew Coconut Crust. Thanks! Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Served with kale salad and warm rolls! It was everything I needed. Let cool before coarsely chopping; set aside. Delicious flavor. A float of sherry might just do that. As only mushroom eater iny household, I’m wondering if this recipe freezes well? I am a firm believer in pot roasts and casseroles during the winter and salads and sorbets in the summer, but this soup really doesn't have a time of year. 1 (10 ounce) can tomato soup. Do I need to destem the mushrooms before roasting? Stir in wine, scraping any browned bits from the bottom of the pot. Would highly recommend trying this gorgeous and luxurious soup. potatoes, peeled & quartered . Roasting the mushrooms beforehand makes all the difference in the world – creating the most earthy, hearty, perfectly seasoned mushrooms one can ask for. }. Boy was it a hit! Would like to thicken the sauce a little but not sure what would be the best way without losing the volume/amount and taste of the sauce? Cream of mushroom soup provides the base for what turns into a rich and flavorful gravy. This was amazingly delicious!! The best mushroom soup I’ve had or made. https://www.yummly.com/recipes/beef-roast-cream-of-mushroom-soup Served it with mashed potatoes. Tag @damn_delicious on Instagram and hashtag it #damndelicious. It tastes very much like my favorite upscale restaurant‘s mushroom soup. Nutritional information is provided only for select and new recipes at this time. Thank you for yet another fantastic recipe! Definitely a keeper. Heat a saute pan or skillet over medium-high heat. It was so incredible!!! It actually tastes better if you let it cool a short while, or if adding the cream cools it a bit. Required fields are marked *, Your Rating * I always keep a few tins of fire-roasted tomatoes in the cupboard, but you could always use regular canned tomatoes. Thank you! Because that is the last thing that I need - google thinking that I stole their mushroom soup recipe. Add the roasted vegetables, red pepper flakes, and paprika. It was exactly what I was hoping for on a blustery fall day here in New England. Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Thank you for such a great recipe!! More options available online. It looks delicious! Drive motorized scooters? I love Paula’s GF flour in the blue bag. Stir in the fresh … window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); Only change I made was 1 lb. I made a few minor tweaks like the others. I would use coconut milk – that’s generally my go-to. If you have neither, milk probably would work too. And if you like your soup more pureed, you can also go the extra mile and use the immersion blender here, but I’m more of a chunky-soup-type gal. Using half and half cream versus heavy, butter versus olive oil. window.adthrive = window.adthrive || {}; Sprint to QFC . It was a warm day in Denver, but I HAD to have this soup. Preheat the oven to 350ºF. This is amazing mushroom soup. A while back, Mr. H kindly emailed the cafeteria staff, to ask if I could have a copy of this recipe. In a large heavy bottomed pot over medium high heat, add oil, onion, cauliflower and reserved mushroom juice. You make it easy and yet it is gourmet. Thanks. I topped it off with a little truffle oil and they couldn’t get enough of it. When making a gravy or roue you don’t need to use 1:1 ratio it will be too much. Absolutely fantastic! To freeze it, leave out the cream and add it when you reheat. something… and that something is usually a bit of acid, to balance the intensity of the savory flavors. Expert Tips. Good . 3. albertsons.mywebgrocer.com. We've got slow cooker recipes you can fix and forget, plus easy tomato soup recipes you can whip up in no time. Roasting them just adds so much flavor! – When the mushrooms come out of the oven, take half and process (Vitamix or food processor), add to broth A bit of lemon juice would work, or bit of vinegar can do the job. Preheat the oven to 350ºF. In this case I tried the soup as posted, and then feeling it needed some acid I stirred in some sour cream which I think boosted the flavors up another level. I have been GF for 9 years. They worked perfectly. I’ve been making a lot of soup during this difficult time in the world. I also tried it without the cream, as I’m not a fan of cream soups. Not Good Amazing, I love to make soup and this is my new favorite. 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