Roasted Mushroom Soup with Potatoes and Leeks
1½ pounds mushrooms, torn or cut into pieces
1 tablespoon chopped fresh thyme
Good olive oil
6 cups chicken or vegetable broth
2 to 3 leeks, or an onion, chopped
3 garlic cloves, minced
2 to 3 potatoes, peeled and diced
½ cup Madeira, Marsala, or dry sherry
Creme Fraiche or Mascarpone, to taste
Lemon juice, to taste
Minced chives for garnish
– Heat oven to 400°F. Toss mushrooms with the thyme and enough olive oil to lightly coat. Season with salt and pepper, place in a large roasting pan, and roast for around 20 to 30 minutes, stirring midway, until the mushrooms begin to brown. Turn off the oven, remove the mushrooms to a separate bowl and set aside. Pour the stock into the roasting pan, scraping up the bits, and place back in the oven to deglaze in the residual heat.
– Take a heavy soup pot and add enough olive oil to slick the bottom. Saute the leeks or onions until soft, add the garlic, and continue cooking until fragrant but not browned. Stir in the potatoes, then deglaze with the Madeira. Add the stock and reserved mushrooms, and simmer for about 15 to 20 minutes, until the potatoes are just cooked.
– To finish the soup, adjust the seasonings with extra Madeira and a spritz of lemon juice. If desired, blend 1 to 2 cups for a thicker consistency, or add more stock for a thinner one.
Full article here: https://diaryofatomato.com/2014/04/11/roasted-mushroom-soup-with-potatoes-and-leeks/