Roasted Cremini Mushroom Soup

Earthy umaminess is how to describe this rustic vegetarian soup. Hearty and comforting on a chilly fall day.

Ingredients:

16 oz (454 g) cremini mushrooms

4 tsps olive oil

Soup:

2 tsps olive oil

1 cup diced onion

6 tsps minced garlic

1/2 cup diced celery

1 1/2 tsps dry sage

2 tsps Dijon mustard

1 tsp thyme

1 tsp coriander

1/2 tsp smoked paprika

1/2 tsp black pepper

2 bay leaves

15 oz canned cannellini beans (white kidney)

4 1/2 cups vegetable broth (or beef if not keeping vegetarian)

1/2 cup fresh chopped parsley

2 tbsps soy sauce

Preheat oven to 375°F. Brush the mushrooms clean then chop and toss with 4 tsps olive oil. Place on a baking sheet and roast for 18-20 minutes, tossing halfway through the time. When browned and tender remove from oven and set aside. Next warm 2 tsps of olive oil in a large skillet to medium heat. Sauté onions for 5-6 minutes then add the garlic, celery, sage, Dijon, thyme, coriander, smoked paprika and black pepper. Stir a couple of minutes then add the bay leaves, 1/2 the roasted mushrooms, beans and broth. Bring to a boil then reduce heat and simmer uncovered for 20 minutes. Remove the bay leaves and use a food processor or blender to purée soup in batches until smooth. Return soup to the pot and add the rest of the roasted mushrooms, chopped parsley and soy sauce. Generously serves 6.

Adapted from: cinnamonsnail.com

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