Creamy Roasted Mushroom Soup

I am teaching a class tonight and wanted to share a yummy soup recipe with you. The weather is lousy here today, but perfect for a warm bowl of soup and a slice of bread.

Creamy roasted mushroom soup

1 lb. baby portobello mushrooms, washed and cut in half
1/2 lb. shiitake mushrooms, stemmed, caps cut in 1/2.
3 Tbs. olive oil
2 32 oz. boxes beef broth

1 1/2 tablespoons unsalted butter
3 shallots, chopped
3 cubes frozen garlic
1/4 cup plus 2 tablespoons Madeira
3 Tbs. flour
1 cup heavy cream or whipping cream
1 tsp. dried thyme
kosher salt and pepper to taste


Preheat oven to 400°F. Line a large baking sheet with foil and add mushrooms. Drizzle mushrooms with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Bake mushrooms 18-20 minutes.

Melt butter in heavy large pot over medium-high heat. Add shallot and garlic and sauté until shallot is tender, about 5 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add remaining broth, cream, and thyme. Stir in cooked mushrooms and blend with a hand blender until smooth. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper.