creamy roasted mushroom soup

How To Make creamy roasted mushroom soup

• 1

  Preheat oven 400 degrees. Line a baking sheet with parchment paper. Spread the mushrooms out in a single layer. Drizzle olive oil over top and season with salt and pepper and lay half of the sprigs of thyme on top. Place in the oven and roast for about 30 minutes. Stirring once. Let cool then coarsley chop and set aside.
• 2

  In a large stockpot add the butter. Once melted add the onion and cook until carmelized about 10 to 15 minutes. Add the garlic and cook 1 more minute
• 3

  Whisk in the flour and cook 1 minute. Stir in the wine scraping up the bottom bits. Stir in the chicken stock bay leaves and remaining thyme and season with salt and pepper
• 4

  Bring to a boil and let simmer for about 15 minutes. Stir in the mushrooms and cook another 15 minutes. Remove the thyme and bay leaves. Add the heavy cream and cook 2 minutes. Ladle into bowls and top with a little Olive oil
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