Serves: 4
2 teaspoons olive oil
3 cloves garlic - minced
¼ teaspoon thyme
5 cups vegetable stock
¼ cup fresh parsley - chopped
3 onions - chopped
1 pound of Portobello mushrooms
2 tablespoons wine sherry
¼ cup heavy whipping cream
Preheat oven to 400° degrees. Oil the bottom of a roaster with 1 teaspoon of the olive
oil. Add onions and garlic and top with
mushrooms. Drizzle the remaining
teaspoon of oil on top and season with salt, pepper and thyme.
Roast mushrooms, stirring once or twice, for 20
minutes. Remove the roaster from oven and
pour sherry into the mushrooms, scraping up any brown bits. Add stock to the roaster. In blender, puree mushroom mixture in
batches until smooth or eliminate this step and leave chunky.
Pour soup into medium-size saucepan and season to taste. Add cream and simmer over low heat until hot. Sprinkle soup with parsley and serve hot.