Creamy Mushroom Soup
There’s nothing like an easy, creamy mushroom soup to warm your fall soul! This recipe will take you half an hour and is really delicious. The lemon, tamari, rosemary and mushrooms come together in a super special way. I can’t wait for you to try this! Enjoy!
Servings Prep Time
6people 30minutes
Cook Time
30minutes
Servings Prep Time
6people 30minutes
Cook Time
30minutes
Ingredients
Ingredients
Instructions
  1. Preheat the oven to 425F. Slice all your mushrooms and toss with 1/4 c of olive oil in a bowl (if they still feel a little dry you can add more). Spread out evenly on a baking sheet lined with parchment paper and roast in the oven for 25 minutes or until mushrooms are nice and brown.
  2. Heat the rest of the oil, the salt and the onions in a large pot on high and cook until the onions become translucent.
  3. Next, drop the heat to med-high and add in your garlic, rosemary, and pepper and cook for another minute. Then add in your lemon juice, tamari and stock. Turn the heat up back to high to bring to a boil and drop to a simmer.
  4. Once the mushrooms are roasted, pull them out of the oven and add to the pot. Cook for few minutes in the pot to let the flavours mingle and then puree in a blender until smooth.
Recipe Notes

I used cremini mushrooms but you can use buttons, portabellos or a mixture of wild mushrooms like oysters and king oysters if you choose!