Roasted Mushroom Apple Soup

French cooks often roast mushrooms until deeply browned to build savory depth. This lunch soup pairs mixed forest mushrooms with tart apples on one pan, then simmers them with thyme into a silky, autumn-leaning bowl.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 8g protein
• 28g 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 celery stalks
• 4 garlic cloves
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp unsalted butter
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup dry white wine or extra broth
• 1 bay leaf
• 1/3 cup heavy cream or full-fat coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 Tbsp fresh chives, snipped
• 4 slices crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment.
2. 2Trim and quarter the mushrooms so pieces are roughly the same size. Core and roughly chop the apples. Cut the onion into wedges and slice the celery. Smash the garlic cloves lightly, leaving skins on for roasting.
3. 3Toss mushrooms, apples, onion, celery, and garlic on the sheet with olive oil, thyme sprigs, rosemary, salt, and pepper until evenly coated. Spread in a single layer.
4. 4Roast for 25 to 30 minutes, stirring once halfway, until the mushrooms are deeply browned at the edges and the apples and onions are soft and caramelized.
5. 5Discard herb stems. Squeeze the roasted garlic from its skins into a large pot or Dutch oven. Add the roasted vegetables and any pan juices.
6. 6Pour in the white wine and simmer over medium heat for 2 minutes to lift the fond. Add the broth and bay leaf. Bring to a lively simmer, then reduce heat and cook uncovered for 10 minutes so flavors marry.
7. 7Remove the bay leaf. Working in batches if needed, blend the soup until very smooth with an immersion blender or countertop blender (vent the lid and cover with a towel). Return to the pot.
8. 8Stir in the butter and cream over low heat until glossy and warmed through; do not boil hard. Taste and adjust salt and pepper. If the soup is thicker than you like, loosen with a splash of hot broth.
9. 9Ladle into bowls, top with snipped chives and a grind of pepper. Serve with toasted crusty bread for a complete midday bowl.