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Soup, Mushrooms, Roasted

Meditteranean Creamy Roasted Mushroom Soup

A bowl of warm soup made with roasted mushrooms that were marinated overnight in Sesame oil and a dash of oregano.
Prep Time 20 mins
Cook Time 35 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 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.
    sliced mushrooms, sesame oil
  • 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
    Soup, Mushrooms, Roasted
Keyword Dinner, Lunch, Soup