Mushroom Soup
By Luke Smithson
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.