Thursday, November 10, 2011
Roasted Mushroom Soup
I have some extra time on my hands this weekend because the men of the house are all hunting 3 hours away which means I get to cook if and when I feel like it. Around 7:30 -8:00 o'clock tonight Serena gasped and said,"Mom we haven't had supper yet!" I informed her that when the guys are not here we eat when we get hungry, not because it's 5:00 o'clock. And we get to eat chocolate chips if that's what we crave, or so it seems today. I've had a chocolate craving for the last few days but have not been able to pin point what shape the craving has, therefore we have been eating chocolate chips straight from the bag. I know, bad example, but I'm sure she will not be permanently damaged by it.☺
Back to the real reason for this post. Several years ago I saw a recipe for mushroom soup and heard from someone that it was really good, but I had not taken the time to make it. Then yesterday I saw one again and it reminded me of this fact. The one that made me think of it is here. It looked and sounded so good I just had to try it! Plus the weather was cool and rainy and slightly dreary and it made the house seem cozy and inviting to have the aroma of roasting veggies in the air. I added a few ingredients from the recipe I saw a few years ago that I thought would make it good as well. It was delicious! I like that it is thickened with beans instead of flour or cheese and can be vegetarian if you use veggie stock.
8 oz. button mushrooms, cut into even wedges
1 large sweet onion, quartered
2 garlic cloves, slightly crushed
1 Tablespoon olive oil
Fresh Ground Pepper
8 stems each, thyme and rosemary
2 pints chicken broth
¼ cup white cooking wine
¼ cup heavy cream
1-1½ Tablespoons grated Parmesan cheese
1-15 oz. can white beans, undrained, I used Great Northern
¾ cup cooked rice (I had some leftover brown and long grain rice pilaf in the fridge that I added, YUM!)
I also added 3 slices cooked crumbled bacon but I think I will omit that the next time.
Toss onions, mushrooms, and garlic with oilve oil, salt, and pepper. Seperate the mushrooms from the other veggies. Bake at 450° on a foil lined cookie sheet with sides for 10 minutes. Give them a stir and bake for an additional 15 minutes.
Meanwhile, combine broth, beans, thyme, rosemary, and salt & pepper in a stock pot and simmer.
Cool roasted vegetables for a bit then place the onions and garlic into blender along with some of the beans, broth, and herbs. Blend until smooth.
Pour mixture back into stock pot, add cream, cooking wine, and parmesan cheese. Stir until smooth. Heat through over lowest heat. Add the cooked rice. Enjoy!
Be Blessed! I was!!☺