A hearty and flavorful soup featuring roasted mushrooms and onions, perfect for a cozy meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and optimal roasting results.
Place the Spanish onions, cremini mushrooms, garlic cloves, thyme, and olive oil in a baking dish. Toss to coat evenly.
Ensure the vegetables are spread out in a single layer for even roasting.
Roast the vegetables in the oven for 45 minutes, stirring occasionally.
Stirring occasionally prevents sticking and promotes even browning.
In a soup pot, melt the butter over medium heat. Add the chopped yellow onion and celery, and cook until softened.
Cooking the onions and celery slowly enhances their sweetness and flavor.
Deglaze the pot with the white wine, scraping up any browned bits.
Deglazing adds depth to the soup by incorporating the browned bits into the liquid.
Add the roasted vegetables, dark vegetable stock, and soy sauce to the pot. Simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Season with freshly ground pepper to taste and serve hot.
Serve with a slice of crusty bread for a complete meal.
Continua nella nostra app per un'esperienza migliore
