Roasted Mushroom Soup Recipe
Prep: 15 minutes
Cook: 30 minutes
Makes: 6 servings
- 8oz each of Shiitake, Button and Cremini mushrooms
- 3 tbsp. Herbs de Provence Infused Olive Oil
- 1 tbsp. fresh thyme
- Fresh ground pepper (to taste)
- 2 leeks, chopped
- 1 onion, chopped
- 3 cloves of garlic
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 large potato, diced
- 1/2 tsp. salt
- 2 bay leaves
- 1/8 tsp. cayenne pepper
- 1 can (370ml) evaporated milk
- 2 tbsp Condimento Tradizionale
Preheat oven to 450°F. Remove stems from the shiitake mushroom, half or quarter all the mushrooms (depending on size). In a medium bowl, toss mushroom with 2 tbsp of the Herbs de Provence olive oil, half of the thyme, and pepper to taste. Spread evenly in a single layer on a baking sheet. Roast in oven until tender, or for 15 to 20 minutes, stirring occasionally.
Meanwhile, in a large pot, heat remaining Herbs de Provence Infused olive oil (1 tbsp) and thyme over medium heat. Add leeks, and onion, and cook until soft (approx 8 min). Add garlic and wine. Cook over medium-high heat for 2 minutes.
Add broth, potato, bay leaves, salt and cayenne, bring to boil. Reduce heat, cover and simmer until potatoes are tender (approx 15 minutes). Let cool slightly. Remove bay leaves.
Puree in batches in a blender. Return to saucepan and stir in evaporated milk and Condimento Tradizionale and the roasted mushrooms. Season with pepper, fresh thyme, and a drizzle of Herbs.