Cream Of Roasted Mushroom Soup

Total Time: 1 hr 50 mins Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 2 lbs portabella mushrooms, stemmed, dark gills removed and diced into 3/4 inch pieces
• 6 tablespoons olive oil
• tony chachere's seasoning
• 4 tablespoons butter
• 1 1/2 cups chopped onions
• 2 tablespoons minced garlic
• 4 tablespoons flour
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 1/2 cup madeira wine
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1/4 teaspoon pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cayenne pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 line large baking sheet with aluminum foil.
• 3 spread mushrooms on baking sheet and drizzle with olive oil.
• 4 sprinkle mushrooms with tony chacherie seasoning or seasonings of your choice.
• 5 cover pan with a sheet of aluminum foil and bake in oven for 30 minutes.
• 6 remove foil and bake another 20 minutes.
• 7 coarsely chop mushrooms and set aside.
• 8 in 5 quart dutch oven melt butter.
• 9 add chopped onions and minced garlic and saute about 15 minutes over medium heat until soft.
• 10 sprinkle flour over onion mixture and saute 2-3 minutes stirring constantly.
• 11 add wine, chicken broth and heavy cream and mix well.
• 12 add all remaining ingredients including reserved mushrooms and bring to a boil.
• 13 lower heat and simmer uncovered for about 10 minutes until thickened.
• 14 remove bay leaf and serve.