Roasted Vegetable Soup
Roasted vegetables in a soup. A good texture and flavor reward. It's a bit of extra work but it's worth it. I believe these are some of the best mushrooms for soup. They hold up in the soup well, give color.
Roasted Vegetable Soup
Roasted vegetables in a soup. A good texture and flavor reward. It's a bit of extra work but it's worth it. I believe these are some of the best mushrooms for soup. They hold up in the soup well, give color.
Cooking Instructions
- 1
Preheat oven 400°Fahrenheit I used convection setting. Chop the turnip. And potatoes.
- 2
Chop the celery leaves and all. Add the corn with the rest of the vegetables to a bowl. Coat everything with the olive oil. Spread on a baking sheet with parchment paper and season with salt. Put into the oven for 40 minutes.
- 3
Take out of the oven let rest 10 minutes. Carefully pick up the sides of the parchment paper and pour into a pot. No trim the mushrooms. Mainly the root end.
- 4
When trimmed add to the soup with the vegetable drink
- 5
Slow simmer covered for 40 minutes.
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