Ingredients

The following ingredients have 6 Servings
  • 2- pounds small button mushrooms
  • 2 small yellow onions (, sliced)
  • 4 garlic cloves (, smashed)
  • 1 tablespoon dried Italian Seasoning
  • salt and fresh ground pepper (, to taste)
  • 3 tablespoons olive oil
  • 3 thyme sprigs (, leaves removed)
  • 1/2 cup shredded parmesan cheese
  • 2 cups vegetable stock (, divided)
  • 1 to 2 cups water

Instruction

  • Preheat oven to 400.
  • Line a baking sheet with foil and set aside.
  • In a large mixing bowl combine mushrooms, onions, garlic, Italian Seasoning, salt, pepper and olive oil; toss to coat.
  • Spread in one layer on previously prepared baking sheet.
  • Bake for 30 minutes, or until vegetables are roasted and tender.
  • Remove from oven and let stand 5 minutes.
  • Transfer vegetables to a blender.
  • Add thyme leaves, parmesan cheese and 1 cup vegetable stock.
  • Blend until completely smooth. (Depending on the size of your blender, you may have to blend in batches.)
  • Transfer soup to a stockpot and add remaining vegetable stock and 1 cup water.
  • Stir and cook over medium-high heat until heated through.
  • If soup is too thick, add water as needed.
  • Taste for seasoning and adjust accordingly.
  • Remove from heat and ladle into bowls.
  • Serve.