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.
- 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.