ROASTED MUSHROOM SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
25 cups white button mushrooms
4 tablespoons olive oil
22 cups vegetables broth
1/2- gallon half and half
1/4- cup soy sauce
4 onion, diced
16 garlic cloves, minced
3 tablespoon dried marjoram
2 tablespoons fennel seeds, crushed
3 tablespoons dried tarragon
1 tablespoon nutmeg
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Slice mushrooms in half.
2. Season with salt and pepper and coat with olive oil.
3. Roast mushrooms for about 30 minutes, or until mushrooms are brown and caramelized.
4. In a skillet bring 2 tablespoons olive oil over medium-low heat.
5. Add onions and garlic and sauté for about 15 minutes, stirring occasionally until onions are caramelized.
6. Then add marjoram, fennel, nutmeg, and tarragon, stir to combine.
7. Add mushrooms and chicken broth, soy sauce and let simmer for about 30 minutes.
8. Blend with immersion blender until smooth.
9. Add half and half or heavy cream.
10. Serve with toasted sliced French bread.
ENJOY DAN:
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