Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Roasted Mushroom Soup with Shallots and Thyme

Gluten Free, Soup, Vegetarian6 Responses »

Okay, I am not saying I need to post a ton of low calorie, yet filling recipes this month due to my over indulgengces in all manner of foodstuffs, sweets, and of course wine over the holidays.

This Roasted Mushroom Soup with Shallots and Thyme could fit that bill though, however, it really doesn’t deserve to be corralled into the diet food category.  Soup this good deserves to be savored, it is the kind of soup that makes you murmur yummy food sounds while eating, and leaves you hoping there is enough left for seconds.

The fact that paired with some toasted bread smeared with goat cheese, and a simple salad, it remains relatively un- caloric is just a bonus. Good thing, since there is no way I will resort to munching on carrot sticks, and eating endless bowls of salad to un-do all the merry making I enjoyed. 

 Roasted Mushroom and Shallot Soup

Roasted Mushroom and Shallot Soup

Category: Gluten Free, Soup, Vegetarian

Roasted Mushroom and Shallot Soup


  • 4 - 24oz (8-10 cups) cartons of sliced mushrooms (not a typo, a lot of mushrooms are needed)
  • 6-8 shallots, sliced thinly
  • 1 small whole head of garlic, with loose outer skin removed but unpeeled
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 10 fresh thyme sprigs, divided
  • 64 ounces of low sodium chicken or vegetable stock
  • 2 Tbsp masa flour


Preheat oven to 400 degrees.

On sheet pans spread out 1/2 of the sliced mushrooms, half of the shallots, garlic head, and 2 sprigs of thyme.

Sprinkle with olive oil and kosher salt.

Roast 20-30 mins or until mushrooms are dark brown and beginning to get crispy at edges.

In the meantime add 2 tablespoons of butter to a large stock pot over medium heat.

Add remaining shallots and mushrooms and thyme with a sprinkle of salt and pepper, cook until shallots are soft and mushrooms are golden brown, approx. 5 mins.

Add stock and simmer 5 mins. Add masa flour and simmer an additional 5 mins.

Remove mushrooms/shallots from oven, set aside for now.

Retrieve the garlic, remove the cloves from the head and add to the soup.

Now puree the contents of pot, using blender or food processor, return soup to the pot.

Add the roasted mushrooms, shallots and thyme to soup, simmer for 5 more minutes.

Remove any thyme sprig stems from soup.

Serve in warmed bowls with toasted bread smeared with goat cheese and a simple salad.

6 Responses

January 5th, 2015 at 1:38 pm

Just made this last night, how funny! I pureed the whole thing but I like the idea of pureeing half – will give it a little more bulk. Will have to try your recipe 🙂

Stephanie P
January 11th, 2015 at 7:38 pm

Made this today, using baby portobellos, and added a cup of lentils for a protein kick. So delicious and savory!

July 2nd, 2015 at 1:18 pm

With all the rainy cool weather this week, I thought this soup would be great. What a great recipe! I thought that Stephanie’s idea to add Lentils would be good so I did cook some for the side so we could try both with and without. The soup was great with Lentils but I prefer it without. I was short on garlic so I did add some Dijon Mustard and white wine which I will add again. Of course, we took your suggestion to pair with a baguette and a nice French soft cheese … Yum!

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