Roasted Mushroom Soup

• 10 ounces baby portobello mushrooms, sliced
• 2 tablespoons extra virgin olive oil
• Freshly ground black pepper
• 2 cups low-sodium beef stock
• 1 tablespoon unsalted butter
• 1/2 shallot, thinly sliced
• Salt, to taste
• 1 small clove garlic, finely minced
• 1 teaspoon chopped thyme, plus extra for garnish
• 2 tablespoons white wine
• 2 tablespoons flour
• 1/4 cup heavy cream

1. Preheat oven to 425u0b0F. Place mushrooms on a baking sheet and drizzle with olive oil. Season with pepper and roast for 15-20 minutes, until softened. Transfer to a blender (reserving 1 tablespoon of mushrooms for garnish), along with 1/2 cup stock and puree until smooth.
2. Meanwhile, in a medium saute pan, heat butter over medium heat. Add shallot and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and thyme and cook for another 1-2 minutes. Deglaze pan with wine and cook for 1-2 minutes. Stir in flour until incorporated, about 2 minutes. Add pureed mushroom mixture to pan, along with remaining 1 1/2 cups stock and cream to bring to a boil. Reduce heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through. Top with reserved mushrooms and a sprig of thyme and serve warm.

portobello mushrooms, extra virgin olive oil, freshly ground black pepper, lowsodium beef stock, unsalted butter, shallot, salt, clove garlic, thyme, white wine, flour, heavy cream

Taken from food52.com/recipes/11098-roasted-mushroom-soup (may not work)