Roasting the mushrooms develops their rich, woodsy flavour for this soup, which is wonderful for entertaining. Serve with Sun-Dried Tomato and Herb Focaccia.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2005
Ingredients
Method
Cut cremini and white mushrooms into quarters. Remove stems from shiitakes and reserve for another use; cut caps into quarters. In small roasting pan, toss mushrooms with 2 tbsp (25 mL) of the oil and 1/2 tsp (2 mL) each of the thyme, salt and pepper. Roast in 400°F (200°C) oven, stirring occasionally, until tender and golden, about 30 minutes.
Meanwhile, in large saucepan, heat remaining oil over medium heat; fry onion, garlic, potato and remaining thyme, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.
Add stock, mushrooms and 3 cups (750 mL) water; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Stir in parsley, and sherry (if using).
Nutritional facts <b>Per serving:</b> about
- Sodium 321 mg
- Protein 6 g
- Calories 139.0
- Total fat 8 g
- Cholesterol 1 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 14.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 1.0
- Vitamin C 12.0
