Roasted Mushroom Soup
If you like mushrooms you will love this soup. Rich, earthy, mushroom flavour, low in carbs, sugars and calories. Beautifully light but packing a punch with flavours. Roasting the mushroom intensifies the flavour, I like to use chestnut mushrooms but any with a strong flavour or a mixture will work.
1kg mushrooms (a mix with strong flavours works best)
4tbsp rapeseed oil (you can use sunflower or olive oil)
4 cloves of garlic chopped
large handful of flat leaf parsley
800ml gluten free Vegetable stock (I use Kallo)
Pre heat oven to 190c/170c fan/gas 5. Remove stalks and chop caps and place in a large roasting tin. Add the oil and mix up coating all the mushrooms – you may want to use your hands to do this. Season with salt and pepper and roast in the oven for 25 minutes. Remove and add the garlic give a stir and return to the oven for a further five minutes to cook the garlic.
Place the mushroom and garlic and any juice from the roasting tin into a blender with the parsley and 700ml stock (retaining some if soup too thick and more needed) Blitz the soup if too thick add a little more stock until its the thickness you desire. Taste and add more seasoning if required. Serve immediately or reheat when needed. This soup can be made up to 2 days before.