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Roasted Mushroom Soup
MyCookbook Recipe Database
MyCookbook Member: MyCookbook
Recipe Category: Soup
Recipe Preparation Level: easy
1-1/2 pounds fresh mushrooms, exotic, white button, or a combination of several kinds
1/2 cup minced onions
2 sprigs fresh rosemary, each about 4 inches in length
1/2 cup water
1 tablespoon olive oil
2 cups beef stock, fresh or canned
2 cups water
1 large stalk of celery, chopped
1 sprig fresh thyme, or a pinch of dried thyme leaves, crumbled
chopped fresh parsley, preferably Italian type
Preheat the oven to 325°F. Coat a 12" cast iron skillet with the olive oil. Add the whole mushrooms, onions, rosemary, 1/2 cup water, and salt and pepper. Cover with a lid and place in the oven for 30 minutes. Remove and let cool in the pan juices. Drain, reserving the juices in a saucepan, and coarsely chop the mushrooms. Add them to the juices, along with the remaining ingredients, except the parsley. Bring to a boil and simmer 20-30 minutes, or until the celery is tender. Serve garnished with the parsley.
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