Mushroom Soup
By Luke Smithson

• 2 lbs. cleaned mushrooms, sliced (fresh)
• 2 tbsp cooking oil
• 1.25 cups rough chopped carrots
• 1.25 cups rough chopped celery
• 1.25 cups rough chopped onion
• 1 tbsp chopped garlic
• 3 cups water
• 6 fl oz heavy cream
• Salt and pepper to taste
  
  
• Preheat oven to 400F.
• Toss sliced mushrooms, oil, salt and pepper until well coated. Roast for about 30 minutes, until well caramelized.
• Meanwhile, sauté carrot, celery and onion in oil over medium heat until softened.
• Add garlic to softened vegetables and cook until garlic is just cooked, about 2 minutes.
• Add roasted mushrooms and water and simmer for 20 minutes.
• Puree in a food processor or with an immersion blender to desired consistency. Whisk in cream and season to taste with salt and pepper.