Creamy Mushroom Soup with Pecorino Cheese
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- Ingredients
- 18 cups Mixed Mushrooms (cleaned and sliced)
- 1 onion (chopped)
- 3 Tbsps grapeseed oil
- 1 pinch kosher salt
- 1 pinch freshly ground Black pepper
- 3 cloves garlic cloves (minced)
- 4 cups low-sodium and fat-free Chicken broth
- 1 tsp fresh thyme (chopped)
- ½ medium potato (peeled and diced)
- ¼ cup fat-free half and half cream
- Garnish (optional)
- 4 Tbsps roasted Mushrooms (reserved)
- fresh thyme
- shaved pecorino romano
Preparation steps
1.
Preheat oven to 400º F / 205º C.
2.
Place the mushrooms and onions on a large baking sheet and drizzle with the oil; toss to coat. Season with salt and pepper and roast for 20 minutes. Add the garlic and toss well to mix; continue to roast another 10 minutes.
3.
Set aside 4 tablespoons of roasted mushrooms if using as a garnish. Place the remaining mushroom mixture into a stock pot along with the chicken broth, thyme, and diced potato. Bring to a boil, then reduce the heat to a simmer and cook until the potato is soft.
4.
Use an immersion blender to puree the soup until smooth. Add half and half and blend. Serve immediately garnished, if desired, with the mushrooms, fresh thyme leaves and cheese.
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