Roasted Mushroom Soup
I have been craving mushroom soup ever since I had it at Aziza's nearly a year ago. They've never had it again when I've been in, so tonight I attempted my hand at it. I searched the internet and came across this recipe at Closet Cooking and this recipe at Kalyn's Kitchen and used them as my inspiration.
I used button mushrooms, because that's what we had - and opted for a red onion for the sweetness. I also loaded up the garlic, because I think everyone could use a little more garlic.
Salt and Pepper
1 package of white button mushrooms
1 red onion, diced
4 cloves of garlic, minced
Dash of Marjoram
Dash of Dried Fennel
Preheat your oven to 400.
Slice the mushrooms in half and season with salt and pepper and coat with olive oil.
Roast your mushrooms for about 30 minutes, until the mushrooms are brown and begin to caramelize.
Bring two to three tablespoons of olive oil to medium low heat and add your onion and garlic. Let your onion cook about twenty minutes, stirring occasionally, until caramelized.
When your onions have caramelized, add in marjoram and fennel, stir to combine and add your mushrooms. Stir again to combine.
Add in chicken broth, - more for thinner soup, less for a thicker soup - and bring to a simmer. Let simmer for 15 minutes.
Blend with an immersion blender until smooth (or run through a food processor) then add in about 1/2 cup of milk (cream would make it thicker, but not healthier).
Serve with a toasted slice of french bread and garnish with fresh parsley.