Cream of Mushroom Soup

With this months No Croutons Required theme being mushrooms I went a little overboard and got way too many mushroom. Having extra mushrooms is not something that I consider to be a problem. In fact I had been wanting to try making a cream of mushroom soup for a while. I had a one pound package of wild mushrooms containing cremini, shiitake and oyster mushrooms that would be perfect for a cream of wild mushroom soup. When I made my oven roasted eggplant and mushroom miso soup I found out that roasting mushrooms adds a ton of flavour so I knew that I would have to roast the mushrooms for the cream of roasted wild mushroom soup. I immediately thought that I would have to use dill in the soup as dill is my favorite herb pairing with mushrooms, but I did not have any dill on hand... I did have some thyme and sage which I though would also go well. I used some homemade vegetable broth which added a lot of flavour. The soup came together easily and just as I was about to pour the cream into the soup I paused. I thought, I could replace the cream with miso and make this a roasted wild mushroom miso soup. I thought it over for a while and in the end I decided that I had started the mushroom soup because I wanted to try making a cream of mushroom soup. I can always try the mushroom miso soup some other time. The soup was so good! It was full of mushroom flavour and nice and creamy. I served the cream of mushroom soup with some cheesy garlic bread. I will definitely have to make this soup again though, next time I will use dill.

Ingredients:
1 pound mushrooms (cleaned and sliced)
1 tablespoon olive oil
1 teaspoon thyme (chopped)
salt and pepper to taste
1 teaspoon oil
1 onion (chopped)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 teaspoon sage (chopped)
4 cups vegetable stock
salt and pepper to taste
1 cup heavy cream
1 tablespoon miso (optional)
* parsley (chopped)

Directions:
1. Toss the mushrooms in the olive oil, thyme, salt and pepper.
2. Roast the mushrooms in a preheated 400F oven until golden brown, about 30-40 minutes.
3. Heat the oil in a pan.
4. Add the onions and saute until tender, about 5-7 minutes.
5. Add the garlic, thyme and sage and saute until fragrant, about 1 minute.
6. Add the roasted mushrooms and vegetable broth and simmer for 10 minutes
7. Season with salt and pepper.
8. Remove from the heat and puree with a hand blender.
9. Mix in the heavy cream and miso.
10. Serve garnish with parsley.

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Hungarian Mushroom Soup
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Cream of Asparagus Soup
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