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.