Roasted mushroom soup
For an extra burst of flavour, crumble sharp blue cheese over this delicious soup, when it's ready to serve.
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|250 g||Portobello mushrooms|
|250 g||Button mushrooms|
|½ cup||Olive oil|
|1 Ltr||Beef stock|
- Preheat oven to 200 degC. Place onions, garlic and mushrooms in a baking dish and pour over olive oil. Scatter over thyme and bake for 25 minutes, turning half way through cooking.
- Remove thyme and place mushrooms, garlic and onion in a food processor and pulse until finely chopped.
- Place mushroom mixture into a large saucepan, pour in stock and bring to the boil. Simmer for 10 minutes.
- Mix cream and cornflour together and stir into soup. Bring back to a simmer and season soup to taste with salt and pepper.