This was my attempt to redeem my mushroom and asparagus soup from the other week (where I used way too much cayenne). I also wanted to bring out the flavors of the mushrooms themselves instead of having asparagus or any other vegetable be fighting for the spotlight. So I kept this super simple and it turned out delicious! The beauty of this dish is that you don’t have to do much prep since you can leave your vegetables in big dices, as the vitamix will puree it to smithereens! See recipe below:
2 T melted butter
1 C Mirepoix (celery, onion, carrots)
2 cloves of garlic
3 C mushrooms (crimini, shiitake, and oyster)
1 t Parsley
1 t Thyme
1 T Tomato Paste
3 T Lemon juice (or to taste)
1 T Sherry wine vinegar
¼ C Half and Half
1-2 C Chicken stock (or whatever leftover stock you have on hand — we used beef and chicken)
1 Parmesan rind
S&P to taste
- Prep vegetables: quarter the carrots, celery, and onion, peel the garlic cloves and leave whole, wash mushrooms, pat dry, and leave whole.
- Place vegetables on 2 baking sheets, making sure to not overcrowd, or they will just get soggy.
- Drizzle olive oil and melted butter on vegetables.
- Roast until caramelized about 35-40 minutes at 350 degrees.
- In a saucepan, heat stock until simmering with parsley, thyme, tomato paste, sherry wine vinegar, and parmesan rind.
- Transfer stock and vegetables to Vitamix and puree until smooth in consistency.
- Slowly add half and half until combined.
- Add lemon juice and s&p to taste.
- Serve immediately.