Healthy and scrumptious whole grain pancakes. I adore these with fruit and yogurt on top.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package fresh mushrooms, halved
- 3 cloves garlic, minced, divided
- 1 teaspoon rosemary
- ¼ teaspoon salt
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 onions, sliced
- 1 teaspoon chopped fresh thyme
- ½ cup heavy cream, divided
- 1 (14.5 ounce) can chicken broth
- ½ cup milk
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix mushrooms, 1 clove minced garlic, rosemary, and salt together in a bowl. Drizzle olive oil over the mushroom mixture and toss to coat evenly; transfer to a baking sheet.
- Roast mushrooms in the preheated oven until golden brown, about 15 minutes.
- Meanwhile, melt butter in a large saucepan over medium heat. Stir onions, remaining cloves minced garlic, and thyme into melted butter; cook and stir until onions are completely soft, 7 to 10 minutes.
- Combine mushroom mixture and onion mixture in the bowl of a blender or food processor with about 1/2 of the heavy cream; blend on low until combined yet slightly chunky. Return the blended mixture to the stockpot. Stir remaining heavy cream, chicken broth, milk, and black pepper through the blended mixture. Bring the soup to a simmer and cook until the flavors are thoroughly combined, at least 15 minutes.
- You can use any combination of mushrooms you like, such as white button, cremini, and shiitake.
- Please note differences in ingredient amounts and total time when following the magazine version of this recipe. The magazine version includes dry sherry.
Nutrition Facts
| Calories | 304 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 651 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
My family and I enjoyed this soup a lot. Like many reviewers we doubled the soup. I used 20oz of mixed fresh mushrooms and I just used 1 very large yellow onion because that is all I had. Next time instead of slicing it I would chop it. Although it all goes through a blender I think I would have preferred the texture better of chopped onions rather than sliced. At the end we did need to add more salt and we added a a splash of cooking sherry. Instead of heavy cream I used a combo of 1/2 heavy cream and 1/2 whole milk. Next time I will prob avoid the heavy cream and just use whole milk instead. I also just roasted some shiitake mushrooms and used it for a garnish on top.
I love roasted vegetables and mushrooms, so I wanted to give this recipe a chance. Roasting the mushrooms really brings out the flavor. The heavy cream gives the soup a rich taste.
Good as it is – used thyme powder, no fresh at the market! KCK/.
Made a slightly different version, added a Portobello Mushroom and kept the chunks large. Added some Worcestershire Sauce. Put some in a jar for the Kids Care Package. It looked beautiful in the jar.
This was so great, pretty easy, and filling. I made a little extra so we’d have leftovers, but hubby cleaned it all up that same night. Will definitely be making this again. Yum!
pretty good and very very easy
The best mushroom soup ever! I followed the directions with the exception of using all HWC and no milk. After serving, I added a small splash of Marsala wine. Delish!
This is going into the rotation for sure! I used a combination of mushrooms-button mushrooms, crimini & shiitake & left the latter 2 sliced. It was heavenly. You’ll definitely want to double the recipe!!
Great Mushroom soup! Had seconds of this one! I used more mushrooms than called for because I love them. Roasting them made the house smell great too. Will make again and again!
Yes, I love mushrooms! I added more shrooms than called for so upped the herbs as well. I roasted 1/2 an onion with everything else but cut the sautéed onion to one whole (chopped). Only had milk…..and veg broth…both I added to my preferred constancy. Plopped the stick blender in the pot and…POW! Doesn’t look so pretty but taste is on point! Thank you for sharing!!
Nice taste. Although I doubled the quantity of mushrooms when I used 1/2 &1/2 (tried to lighten the fat content a bit) instead of heavy cream, this was definitely thinner than I’d prefer and will take that into account the next time I make this.
Followed the recipe, soup was delicious. Will make again and try beef broth rather than chicken.
I have tried several different mushroom soups but had try this roasted version. i love roasted veggies so I roasted a large onion quartered and separated, head of garlic, and a couple small red peppers with the mushrooms. I also doubled the amount of mushrooms and used a mix of several different types. I used the rosemary and thyme suggested as well as chicken stock. so glad I doubled it, it was yummy. I froze the remaining soup in a muffin tin for individual servings later. I put a frozen serving of soup in a microwave safe dish in the morning and by lunchtime it is thawed just enough to heat up and enjoy. thanks for the idea.
This was an amazing recipe. Made just as written, garnished with crispy pancetta, Parmesan, and a drizzle of white truffle oil. Literally to die for, – Chef Keith
Quadrupled it (with no ingredient changes) and all 3 of my kids LOVED it! Will definitely make again. It is thick, but can be easily thinned by adding more broth/stock.
Really simple and the flavours are really good! I used only 1 onion (not a big onion person) and half and half and it was great!
I liked this recipe a lot since I can eat sauteed mushrooms by themselves. It was delicious! I did make a few changes though. I think the amount of onion mentioned was a little much so I used half of a medium onion. Instead of chicken broth, I used beef broth and instead of rosemary I used parsley. I also used garlic powder as a substitute for the garlic cloves since that was all I had on hand. But I would have definitely used the cloves instead if I had them. When the recipe called to process the mushrooms and onions together, I skipped this part. I like my soup a little chunky so I just roughly chopped the mushrooms after roasting. The end result had a wonderful flavor. I did change up the time on the roasting of the mushrooms though. Instead of roasting them for 15 minutes, I might would go for 12. It might be just me but the mushrooms ended up being a little too done. This is in my own opinion however. Will definitely make again!
I thought it was a different approach to the traditional mushroom soup and like always added my own personal touch, and was better than my expectations! Tasty to say the least!
Mushrooms always disappear around me way too quickly, so I made a triple batch of this. 🙂 I used a combination of shitake, white button, and portobello mushrooms, and replaced one of the onions with a large leek. Amazing!
I followed the recipe exactly and was really looking forward to it, but it tasted primarily like onions. I’ve since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms — most other recipes call for almost 2 pounds of onions.
Absolutely delicious! I have a favorite restaurant that makes a great mushroom soup, since my relocation I have been craving and this recipe nailed it! So tasty!