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
- 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
- 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
KALI MAS OREXI!! 🙂