Cream of Roasted Mushroom Soup

Cream of Roasted Mushroom Soup



4 portabello mushrooms, gills removed

8 oz box of baby bella mushrooms

8 oz wild mushroom blend

1 small white onion, chopped

2 tbsp garlic, chopped

4 cups whole milk

4 cups heavy cream

1 stick butter

½ cup flour

1 tsp dried thyme

Salt and pepper


Rough chop the mushrooms and toss with oil, thyme, salt and pepper. Roast until water comes out and the mushrooms have shrunk about half--roughly 15 minutes at 400F. 


Melt the butter and saute the onions until translucent, about 5 minutes. Add the garlic, stir in and add the flour. Cook for 1-2 minutes. Add the mushrooms and any liquid that came out of them. Add the milk and cream and bring to a simmer. Enjoy!