Roasting the mushrooms adds a depth of flavor to this delicious soup. Start by tossing sliced mushrooms with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven until golden brown and fragrant. In a large pot, sauté onions and garlic until softened. Add the roasted mushrooms, vegetable broth, and herbs like thyme and rosemary. Simmer for about 20 minutes, then blend until smooth. Adjust the seasoning if needed and serve with a drizzle of truffle oil for an extra touch of luxury.
