Roasted Mushroom Soup


(Adapted from a recipe in Kathy Gunst’s Notes from a Maine Kitchen)


Serves 4 – 6

1 pound fresh mushrooms (portabella, or portabella and shiitake)

2 teaspoons olive oil

3 cups chopped onions (about 1½ - 2 large onions)

3 cloves garlic, peeled and chopped

Salt and freshly ground black pepper

1 teaspoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

2 tablespoons dry sherry or red wine

5 cups vegetable, chicken, or beef stock (I used chicken.)

¼ cup heavy cream


1. Preheat oven to 400˚.

2. Gently clean the mushrooms with a damp paper towel. For portabella mushrooms, remove the stem and scrape the gills out with a spoon. For shiitake, cut the end of the stems off. Chop all of the mushrooms into chunks.

3. Grease a large roasting pan or a large oven-proof skillet (I used my 12-inch cast iron skillet) with one teaspoon of olive oil. Add the mushrooms, onions, garlic, thyme, rosemary to the pan. Sprinkle generously with salt and pepper. Add the other teaspoon of olive oil and stir well to distribute the oil and seasonings.

4. Roast for 20 – 25 minutes, stirring a couple of times.

5. When the mushrooms are tender, remove from the oven and stir in the sherry or wine, scraping up any bits. Stir in the broth and let it cool for a couple of minutes.

6. Working in batches, blend the soup in a blender. Put some of the soup in, filling it only half full. Hold the lid on securely with a pot holder while you blend it.

7. Put the blended soup in a large pot. Stir in the cream, taste for seasoning, and reheat until it’s hot again.