Roasted Mushroom Soup

Soups & Stews

Yes i know, i'm on a bit of a mushroom kick, but i love them soo!

Ingredients:

• 4 large portobello mushrooms
• 1 onion
• 1/5 oz of dry porcini mushrooms
• 1 cup of dry white wine
• 2 tsp thyme - fresh or dry
• 4 tsp dry parsley
• 4 sprigs of fresh cilantro
• 1 tsp dry ground coriander seed
• 1 tsp salt
• 6 tbsp olive oil
• 2 quarts of rich broth (veggie or chicken)

Steps:

1. Soak the porcini in a few tablespoons of water (min 3 hours but it could be overnight)
2. Pre heat oven to 400F
3. Drain the porcini (retaining the liquid)
4. Sautee the onion and porcini mushrooms in half of the olive oil
5. Put the portobello mushrooms cup side up in a large roasting pan
6. Drizzle with the remaining oil and sprinkle with salt
7. Place in the oven for 30 mins or until the mushroom juices have accumulated in the cup of the mushroom.
8. Being careful to retain those juices...
9. Remove the mushrooms from the oven and put them in a liquidizer
10. Add all of the other ingredients including the water from the porcini to the liquidizer and buzz briefly - so as to keep some texture
11. Decant the liquidized mixture to a large stock pot and heat through
12. Serve with some chopped fresh cilantro or parsley.