Cucumber Melon White Balsamic
Roasted Mushroom Soup
- 8oz each of Shiitake, Button and Cremini mushrooms
- 3 tbsp. Della Terra Herbes de Provence Olive Oil
- 1 tbsp. fresh thyme
- Fresh ground pepper (to taste)
- 2 leeks, chopped
- 1 onion, chopped
- 3 cloves of garlic
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1 large potato, diced
- 1/2 tsp. salt
- 2 bay leaves
- 1/8 tsp. cayenne pepper
- 250ml half and half cream
- 2 tbsp Della Terra Tradtional Dark Balsamic
Directions:
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Preheat oven to 450°F. Remove stems from the shiitake mushroom, half or quarter all the mushrooms (depending on size). In a medium bowl, toss mushroom with 2 tbsp of the Herbs de Provence olive oil, half of the thyme, and pepper to taste. Spread evenly in a single layer on a baking sheet. Roast in oven until tender, or for 15 to 20 minutes, stirring occasionally.
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Meanwhile, in a large pot, heat remaining Herbs de Provence olive oil (1 tbsp) and thyme over medium heat. Add leeks, and onion, and cook until soft (approx 8 min). Add garlic, roasted mushrooms and wine. Cook over medium-high heat for 2 minutes.
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Add broth, potato, bay leaves, salt and cayenne, bring to boil. Reduce heat, cover and simmer until potatoes are tender (approx 15 minutes). Let cool slightly. Remove bay leaves.
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Puree in batches in a blender. Return to saucepan and stir in cream and Condimento Tradizionale Season with pepper, fresh thyme, and a drizzle of Herbs de Provence Olive OIl.
Prep: 15 minutes
Cook: 30 minutes
Makes: 6 servings
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