Roasted Mushroom Soup
For when you need a hug, and no one’s around
Prep time: 15 min | Total time: 70 min, most of it hands-off | Difficulty: 1/5
It would take me a long time to list all the occasions in which I turned to this mushroom soup for comfort (and I’m not necessarily the biggest fan of mushrooms — I find the texture quite sketchy). Rainy day? Mushroom soup. Cat peed on the couch? Mushroom soup. Boyfriend acting like he has an avocado pit for a heart? Mushroom soup.
Now, I’m not saying this soup saves lives, but it is earthy, silky, extremely comforting & easy to make, and that has got to count for something.
The biggest secret to unlocking all these flavours is roasting the vegetables before giving them a quick boil — don’t skip this step. If you have a parmesan rind lying around — use it, and if not — start saving those bad boys. It’s an effortless way to add an umami explosion to your soups, stews, sauces, risottos, etc.
Alrighty, enough rambling. Scroll down for the ingredients & the method, and, most importantly, enjoy!
Ingredients (serves 3-4)
Mushrooms (your favourite kind) 300g / 10oz
Potatoes (Yukon or another waxy kind) 300g / 10oz (usually about 3-4 medium-sized potatoes)
Leek 2 stalks
Onion 1
Garlic 3 cloves
Salt & black pepper to taste
White pepper 5g / 1 tsp
Olive oil 30g / 2 tbsp
Vegetable broth (feel free to substitute with water — it will still be delicious) 500 ml / 2 cups
Parmesan rind (optional)
Unsalted butter 15g / 1 tbsp
Garnish Ideas
Parmesan flakes
Sour cream / crème fraîche
Thyme
Dill
Roasted mushrooms
Sourdough croutons
Poached egg
Equipment
Cutting board
Chef’s knife
Big bowl
Baking sheet
Parchment paper
Stockpot
Blender or stand mixer
Method
Hype yourself up — you are about to treat yourself
Preheat the oven to 180ºC and line your baking sheet with parchment paper
Rinse the mushrooms with cold water, and pat dry them with a paper or tea towel to remove excess moisture
Wash the potatoes thoroughly — we won’t be peeling them because the skins are a) delicious b) full of nutrients, but we need to make sure all the nasty bits are gone
I know, I know. Cleaning leeks can be a nightmare (they are always dirty!), but here is a painless shortcut:
Cut off the roots, and slice the leeks in half lengthwise
Make crosswise cuts along the white and light-green parts of the leeks — you want the slices to be about 5-7 mm thick, so that they get that lovely caramelisation going, but don’t burn
Transfer the leeks into a colander and rinse with cold water, removing all the sand & dirt.
Move them to the bowl
Quarter the mushrooms and transfer to the bowl
Peel and quarter the onion, peel the garlic (no need to chop), and add to the rest of the veg
Cube the potatoes (remember, we are leaving the skins on). The chunks should be about 1,5 cm thick. Transfer to the bowl
Season with salt, black and white pepper, and pour in your olive oil. Mix well to make sure everything is coated
Empty the bowl onto the baking sheet. Spread the vegetables evenly, and pop the sheet into the oven. Set your timer to 25 minutes, and pour yourself a glass of Sauvignon Blanc, because waiting in company is much nicer
After 25 minutes check on your veg. Ovens are like humans — each one is different, most are faulty. You want to make sure everything is roasted evenly, so at this point I like to stir the vegetables and redistribute them across the tray, and let them roast another 10-15 minutes, until the leeks and onions are caramelised, and the mushrooms have acquired a beautiful deep brown colour
Once that’s done, transfer the vegetables into the stockpot, and cover with broth or water. If using, pop the parmesan rind in (it’s not mandatory, but it will add a lovely punch of umami)
Bring to a boil on medium-high heat, reduce to low, and let simmer for 10 minutes, covered
Remove from heat, and add butter. Remember to remove the parmesan rind
Either transfer to a food processor, or use your immersion blender to purée your soup until it reaches the desired consistency (I like mine super smooth and creamy)
Serve in a bowl and top with your garnish of choice. My favourites are sour cream and sourdough croutons
Dealing with Leftovers
Let cool completely, uncovered
Transfer to an airtight container, and store in the fridge for up to 4 days