Soup with baked mushrooms

Ingredients

• 1 kg any mushrooms
• 4 tbsp vegetable oil
• 1 small bunch of parsley
• 650-750 ml vegetable broth
• salt
• ground black pepper to taste
• olive oil for serving
• croutons for serving

Cooking

Step 1

Preheat oven to 190°C. Line a large shallow baking sheet with foil or baking paper.

Step 2

Remove the stems from the mushrooms, cut the caps into quarters. Drizzle mushrooms with vegetable oil, season with salt and pepper, mix with your hands. Place in the oven and bake for 25 minutes. Add the peeled garlic to the baking sheet and return to the oven for another 5-7 minutes.

Step 3

Transfer the entire contents of the pan, along with juices, to a blender bowl. Add the parsley leaves (reserve some for garnish) and some of the hot broth. Grind until smooth. Most likely, you will have to put mushrooms and broth in a blender in parts so as not to overload.

Step 4

Dilute the soup with hot broth to the desired thickness. Season with salt and pepper to taste. Ladle into bowls, top with croutons, drizzle with olive oil and sprinkle with chopped parsley.