Roasted Mushroom Soup

The extra prep is worth the effort for this soup that’s special enough to serve guests. Garnish it with sliced cooked mushrooms and fresh herbs.

Both the recipes and the enticing images are courtesy of Foodland Ontario,

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Roasting Time: 20 minutes
Serves 4 to 6

8 oz (250 g) each Ontario shiitake, button and cremini mushrooms
3 tbsp (45 mL) olive oil
1 tbsp (15 mL) chopped fresh Ontario thyme
Freshly ground pepper
2 Ontario leeks, white part only, chopped
1 Ontario onion, chopped
3 cloves Ontario garlic, minced
1/2 cup (125 mL) dry Ontario white wine
4 cups (1 L) sodium-reduced chicken or vegetable broth
1 large Ontario potato, peeled and diced
1-1/2 tsp (7 mL) salt
2 bay leaves
1/8 tsp (0.5 mL) cayenne pepper

1 can (370 mL) 2% or fat-free evaporated milk
2 tbsp (25 mL) balsamic vinegar

Remove stems from shiitake mushrooms; half or quarter mushrooms, depending on size. In medium bowl, toss mushrooms with 2 tbsp (25 mL) of the oil, half of the thyme, and pepper to taste. Spread evenly in single layer on baking sheet. Roast in 450°F (230°C) oven until tender, for 15 to 20 minutes, stirring occasionally.

Meanwhile, in large pot, heat remaining oil and thyme over medium heat; add leeks and onion and cook until softened, about 8 minutes. Add garlic, roasted mushrooms and wine; cook over medium-high heat for 2 minutes.

Add broth, potato, salt, bay leaves and cayenne; bring to boil. Reduce heat, cover and simmer until potato is tender, about 15 minutes. Let cool slightly; remove bay leaves.

Purée in batches in blender; return to saucepan and stir in milk and balsamic vinegar. Season with additional freshly ground pepper, if desired. Reheat gently until hot.

Nutritional Information:
1 serving (when recipe serves 6):
PROTEIN: 12 grams
FAT: 8 grams
FIBRE: 3 grams
SODIUM: 1040 mg