Roasted Mushroom Apple Soup

French cooking often celebrates roasting until edges caramelize and deepen. This lunch soup pairs mixed mushrooms with tart apples on a hot sheet pan, then finishes with white wine, thyme, and a soft swirl of cream.

Serves 6 · 15 min prep · 50 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 24g carbs
• 16g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms (cremini, shiitake, oyster)
• 2 medium tart apples (Granny Smith)
• 1 large yellow onion
• 2 stalks celery
• 4 garlic cloves
• 6 fresh thyme sprigs
• 1 sprig fresh rosemary
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 6 cups vegetable broth
• 1/2 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup pumpkin seeds
• 1 1/4 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• optional crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Trim and roughly chop the mushrooms, core and chunk the apples, and cut the onion and celery into large pieces so everything roasts evenly.
3. 3Toss the mushrooms, apples, onion, celery, and whole garlic cloves on the sheet pan with olive oil, salt, pepper, thyme, and rosemary until coated.
4. 4Roast for 25 to 30 minutes, stirring once halfway, until the mushrooms are deeply browned at the edges and the apples are soft and caramelized.
5. 5Transfer the roasted vegetables and herbs to a large Dutch oven or soup pot set over medium heat; add the butter and let it melt into the pan.
6. 6Pour in the white wine and scrape up any browned bits, simmering for 2 to 3 minutes until the sharp alcohol smell fades.
7. 7Add the vegetable broth, bring to a gentle boil, then reduce to a steady simmer for 12 to 15 minutes so the flavors marry.
8. 8Remove the woody herb stems, then carefully blend the soup with an immersion blender until mostly smooth with a few rustic bits remaining.
9. 9Stir in the cream and nutmeg, warm through for 2 minutes without boiling, and taste for salt and pepper.
10. 10Ladle into bowls, top each serving with a sprinkle of pumpkin seeds, and set out with crusty bread so guests can help themselves at the table.