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Meditterenean Creamy Roasted Mushroom Soup

Name: Meditteranean Creamy Roasted Mushroom Soup
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 Leek (finely chopped); 250 grams Mushrooms (White); 250 grams Mushrooms (Cremini); 2 cups Vegetable Stock; 2 tbsp All-Purpose-Flour; 4 tbsp Sesame Oil; 1 tsp Oregano

Written by foodzesty Published on November 19, 2020 Updated on October 17, 2022 in Uncategorized

Hey there,

It’s chilly today but sunny so it was time to prepare my Roasted Mushroom Soup. I sliced the mushrooms in halves and preheated the oven. I drizzled sesame oil over the mushrooms and baked them for 20 minutes. (Shhh, don’t tell anyone but this is my little tip). 🙂 Once the mushrooms have roasted I set them aside to cool. I then place the mushrooms into a glass bowl and straight into the fridge to marinate overnight.

I just love the smell of Sesame Oil, every time I open up a bottle, it gives me a sense of warmth. This definitely is not the traditional way of making Mushroom Soup, but this is definitely my way. 🙂

Have a great day everyone!!

Meditteranean Creamy Roasted Mushroom Soup

foodzesty

A bowl of warm soup made with roasted mushrooms that were marinated overnight in Sesame oil and a dash of oregano.

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Prep Time 20

Cook Time 35

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

1 Leek finely chopped
250 grams Mushrooms White
250 grams Mushrooms Cremini
2 cups Vegetable Stock
2 tbsp All-Purpose-Flour
4 tbsp Sesame Oil
1 tsp Oregano

Instructions

Pre-heat oven at 180. In a large bowl add sliced mushrooms and sesame oil. Combine thoroughly and place onto a baking pan. Roast until golden brown. Set aside to cool. Then take a few of each mushroom's after they have cooled off and slice into smaller pieces.
Add mushrooms, and the remaining ingredients. Give it a good stir and then add in the flour. Pour in the vegetable stock and stir until the soup thickens.
Serve hot