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Creamy Roasted Mushroom & Garlic Soup

There is no doubt that roasting the mushrooms first gives this soup a fantastic depth of flavour. Use whatever mushrooms you fancy -regular, chestnut or field will all work well in this recipe. Leftovers can be covered with clingfilm and stored in the fridge for up to 2-3 days. It is also great in a flask as a lunchtime option for college or work.
4-6 people
1 h 10 min

Ingredients

500g Bord Bia Quality Mark mushrooms

2 tablesp. rapeseed or olive oil

4 garlic cloves, finely chopped

2 teasp. fresh thyme leaves

25g butter

1 onion, finely chopped

1 tablesp. plain flour

120ml dry white wine

900ml chicken or vegetable stock (from cubes is fine)

100ml cream

1 tablesp. snipped fresh chives

Sea salt and freshly ground black pepper

Main

500g Bord Bia Quality Mark mushrooms

2 tablesp. rapeseed or olive oil

4 garlic cloves, finely chopped

2 teasp. fresh thyme leaves

25g butter

1 onion, finely chopped

1 tablesp. plain flour

120ml dry white wine

900ml chicken or vegetable stock (from cubes is fine)

100ml cream

1 tablesp. snipped fresh chives

Sea salt and freshly ground black pepper

Method

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Preheat the oven to 200°C (400°F) Gas mark 6. Line Place the mushrooms in a single layer on to a baking sheet with non-stick baking parchment. Drizzle over the oil and add half of the garlic and thyme and season with salt and pepper. Toss gently to combine.

Roast the mushrooms for 20-30 minutes until golden brown and tender, stirring after 10 minutes to ensure everything cooks evenly. Leave to cool, then roughly chop.

Heat a pan over a medium heat. Add the butter and once it stops foaming, add the onion and sauté for 10 minutes until golden and just beginning to catch around the edges. Add the rest of the garlic and thyme and sauté for another minute.

Sprinkle the flour over the onion mixture and cook for 1 minute, stirring with a wooden spoon. Pour in the wine, scraping any brown bits from the bottom. Pour in the stock and add most of the chopped mushrooms, reserving a few to garnish. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until slightly reduced and thickened, stirring occasionally. Stir in the cream.

Blitz with a hand-held stick blender until smooth and season to taste. Allow to warm through and then ladle into warmed bowls. Scatter over the reserved mushrooms and chives, then add a good grinding of black pepper to server.

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Method

Copy Text

Preheat the oven to 200°C (400°F) Gas mark 6. Line Place the mushrooms in a single layer on to a baking sheet with non-stick baking parchment. Drizzle over the oil and add half of the garlic and thyme and season with salt and pepper. Toss gently to combine.

Roast the mushrooms for 20-30 minutes until golden brown and tender, stirring after 10 minutes to ensure everything cooks evenly. Leave to cool, then roughly chop.

Heat a pan over a medium heat. Add the butter and once it stops foaming, add the onion and sauté for 10 minutes until golden and just beginning to catch around the edges. Add the rest of the garlic and thyme and sauté for another minute.

Sprinkle the flour over the onion mixture and cook for 1 minute, stirring with a wooden spoon. Pour in the wine, scraping any brown bits from the bottom. Pour in the stock and add most of the chopped mushrooms, reserving a few to garnish. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until slightly reduced and thickened, stirring occasionally. Stir in the cream.

Blitz with a hand-held stick blender until smooth and season to taste. Allow to warm through and then ladle into warmed bowls. Scatter over the reserved mushrooms and chives, then add a good grinding of black pepper to server.