roasted mushroom soup

Name: roasted mushroom soup
Ingredients: 1 pound fresh shiitake mushrooms, stems discarded and caps roughly chopped into large pieces; 1 1/2 pounds cremini mushrooms, stems trimmed and then mushrooms quartered; 1/3 cup olive oil; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1/2 cup peeled and minced shallots; 3/4 cup white wine; 4 cups beef broth, divided; 2 teaspoons minced fresh thyme leaves; 2 tablespoons heavy cream; 1 tablespoon lemon juice

lespetitesgourmettes.com

Roasted mushroom richness in a soup perfect for a fall picnic or dinner party, featuring shiitake and cremini mushrooms tossed with olive oil and roasted to perfection.

View full recipe on lespetitesgourmettes.com

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Ingredients

1 pound fresh shiitake mushrooms, stems discarded and caps roughly chopped into large pieces
1 1/2 pounds cremini mushrooms, stems trimmed and then mushrooms quartered
1/3 cup olive oil
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup peeled and minced shallots
3/4 cup white wine
4 cups beef broth, divided
2 teaspoons minced fresh thyme leaves
2 tablespoons heavy cream
1 tablespoon lemon juice