A bowl of mushroom soup.

Chef instructor Danny Moon, from our Cooking For Life program, has served up a nutritious recipe and sure to warm you up this time of year.

Roasted Mushroom Soup

8 cups of mushrooms (mix of any type), stems and tops separated

4 cups of chicken or vegetable stock

½ a cup of onions, roughly chopped

½ a bunch of thyme leaves picked

1 ½ tablespoon of oregano

3 tablespoons of butter

¼ teaspoon of salt

¼ teaspoons black pepper

1 cup of heavy cream

½ cup cooking wine


  1. Place mushroom tops, thyme, oregano, and toss together with a drizzle of vegetable oil in a large bowl.
  2. Place the mixture of mushrooms and herbs on a baking tray lined with parchment paper and roast in a preheated oven at 400 degrees Fahrenheit for 15 to 20 minutes.
  3. In a stockpot, sweat the onions with butter over medium heat.
  4. Add the mushroom stems to the pot.
  5. Add cooking wine and reduce.
  6. Add chicken or vegetable stock and stir.
  7. Add the roasted mushrooms to the pot (set aside some for garnish if desired). Bring to a boil, lower heat and simmer for 10 minutes.
  8. Remove the stockpot from the heat.
  9. Use an immersion blender to puree together.
  10. Return to heat and add heavy cream, let simmer for 10 minutes.
  11. Add salt and pepper to taste.
  12. Serve and enjoy!