Creamy Roasted Mushroom Onion Soup

We had a great day today celebrating my nephew’s birthday. As with all celebrations, I enjoyed the food little bit too much . The rain in the evening and over eating at lunch tempted me to just make soup for dinner. Having just bought a box of fresh mushrooms, a flavorful and nutritious roasted mushroom onion soup was my obvious choice.

600 gm Mushrooms

1 medium onion

2 tbsp oil (Canola or Olive)

1 to 2 tsp garlic spread seasoning or Italian seasoning

3-4 garlic cloves, finely chopped

1.5 tbsp butter

1.5 tbsp all purpose flour

1.5 cans (21 oz) of chicken broth/vegetable broth

1 cup milk

1/4 cup whipping cream

1/2 tsp oregano

salt and pepper to taste

1. Preheat oven to 400F. In a mixing bowl, mix coarsely chopped onions and halved mushrooms with 2 tbsp oil and garlic/Italian seasoning. Grease a baking dish and spread mushroom and onion mixture. Roast for about 30-35 minutes, tossing the vegetables every 10 minutes or so.

2. When the vegetables are roasted, combine them with broth and puree in a blender (I used my Magic Bullet).I saved some mushrooms and onions to eat with soup later.

3. Heat butter in a large pot. Stir in flour with a wire whisk. Cook over low heat for two-three minutes, stirring constantly (This mixture is called a roux). Add garlic and saute for few seconds. Do not allow the mixture to brown.

4. Add the mushroom onion puree and milk and bring to boil. Simmer for 15-20 minutes and stir in whipping cream, oregano and cook for few more minutes.

5. Adjust salt and pepper to taste. Instead of oregano you could also use Italian seasoning.

1. Garnish the soup with chopped mushrooms and onions (saved earlier) and serve with a roll of toasted French bread

2. For my son I served it with small pasta with little sour cream and butter (for all the calories he need!). My son enjoyed his bowl so I can happily categorize it as ‘toddler friendly’!