Roasted Mushroom Soup Recipe

How to make Roasted Mushroom Soup


This soup goes very well with our Cheddar and Chive Scones. See our recipe recipe here.

  1. Preheat oven to 180°C (160°C fan-forced). Line a flat oven tray with baking paper and add the mushrooms. Drizzle with the 2 tablespoons oil, season well with salt and pepper and toss to coat. Bake for 25 minutes or until lightly coloured. Set aside a handful of roasted mushrooms for garnish.
  2. Place a heavy-based saucepan over a medium-low heat and add the remaining oil with the garlic, onion, thyme and bay leaf (if using). Cook for 5 minutes or until the onion softens.
  3. Add the roasted mushrooms and any pan juices. Add potato and stock and bring up to a gentle simmer. Cook for 15 minutes or until the potatoes are tender.
  4. Remove the thyme stalk and bay leaf and add the cream. Blitz until smooth with a hand-held blender. Season to taste.
  5. Try our recipe for Cheddar and Chive Scones. While mushrooms are roasting, prepare the scones.
  6. To serve soup, ladle into bowls. Top with the reserved roasted mushrooms. Add a dash of drizzled cream and some black pepper. Serve with the warm scones.

Tip: Both the soup and scones can be prepared ahead and reheated to serve.