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

Method of Preparation:
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 ½ 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.