Creamy Roasted Mushroom Soup / Green bean Casserole

Soup 107 Last Update: Dec 26, 2019 Created: Oct 30, 2019
Creamy Roasted Mushroom Soup / Green bean Casserole Creamy Roasted Mushroom Soup / Green bean Casserole
  • Serves: 6 People
  • Prepare Time: 15 min
  • Cooking Time: 45 min
  • Calories: -
  • Difficulty: Medium
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So creamy, rich, hearty and comforting! The secret to this soup is roasting the mushrooms in garlic and fresh thyme first! Add washed and ends cut Green beans to the dish to make a great green bean casserole.

Ingredients

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
  4. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  7. Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
  8. Serve immediately.

Creamy Roasted Mushroom Soup / Green bean Casserole



  • Serves: 6 People
  • Prepare Time: 15 min
  • Cooking Time: 45 min
  • Calories: -
  • Difficulty: Medium

So creamy, rich, hearty and comforting! The secret to this soup is roasting the mushrooms in garlic and fresh thyme first! Add washed and ends cut Green beans to the dish to make a great green bean casserole.

Ingredients

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
  4. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  7. Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
  8. Serve immediately.

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