Roasted Mushroom and Shallot Soup

“This combination is delicious and simple. The mushroom shallot base could be used in many other ways: as stuffing for flank steak, as filling for puff pastry cups, or as a base for a sauce over steak or even hamburger.”

-Katie Wetzel Murphy, AVV Owner and Ambassador

2 ½ lbs. Mixed Mushrooms (White, Cremini, Portobello, Etc.)
2 Large Shallots
1 Tbsp. Dried Thyme
4 Tbsp. Unsalted Butter
1 Cup Heavy Cream
2 Cups Whole Milk
Salt And Pepper To Taste
Olive Oil

Wipe mushrooms clean and trim stems, but leave them on the mushrooms. Leave mushrooms whole, or quarter large mushrooms such as Portobello. Peel and quarter shallots. Place both in a large baking dish on a single layer. Drizzle with olive oil, sprinkle with Thyme and bake in a 325 degree oven for 1 1/2 hours. Remove pan from oven and let cool for 20 minutes.

In a food processor, pulse the mixture until the mushrooms and shallots are diced but still in chunks. Melt butter in a large saucepan, add mushroom mixture and sauté until butter is absorbed (about five minutes). Add milk and cream, stir and heat through. Season with salt and pepper and serve.