Tis the season. Hurry here. Run shop there. Everybody gets so busy readying for the holiday season ahead. I think time needs to be taken to just slow down and enjoy a comforting meal with ourselves, or those around us. This hearty soup is full of flavor and will warm you to your bones… exactness not required! Serve with my Buttery Cinnamon Bun Popovers.
Preheat oven (or toaster oven) to 450 degrees. Cut whole mushrooms into quarters and toss with 2 tablespoons of oil. Roast about 25 minutes until crispy. During final 3 minutes, zest 1 clove of garlic over mushrooms and toss. Set aside. (You can drain, but I like to leave the garlicky oil to spoon onto soup with the mushrooms.)
Heat remaining oil with butter in a heavy pot over medium heat. Sauté vegetables until tender, stirring frequently.
Roughly chop both packages of sliced mushrooms and mix with fresh herbs, reserving a few sprigs of thyme for garnish. Zest 2 cloves of garlic into mixture and add remaining ingredients (except milk) and cook for about 3 minutes more.
Bring to a slow boil, then turn to low; cover and simmer about 30 minutes. Garnish with the roasted mushroom ‘croutons’ and thyme.
For a creamy soup like ours, purée a cup of the cooked vegetables with milk. Stir into soup.
Notes
Variations... if pot pie is your thing, simply lessen the broth or thicken with a cornstarch slurry. Pour into baking dish and top with pie crust brushed with butter (your own or store bought) or creamy mashed potatoes. For meat lovers, stir in some deboned rotisserie chicken!