Prep: 15 min Cook time: 40 min Makes: 6 servings
Over the last couple of years I have grown to absolutely love mushrooms. I had my first ever shiitake mushrooms last year and since then I can’t get enough! Mostly I use cremini or white since they are most readily available but I am slowly getting into more creative types.
This soup is so flavourful and can be used for more than just drinking. The day I made this one I then used it to cover a chicken breast and bake it and serve it with rice. You could use it with a bowl of pasta and make a primavera type of dish. There are so many options!
What you’ll need:
4 cups sliced mushrooms
1/4 cup butter
2 tablespoons olive oil
1 medium sized onion, diced
3 cloves garlic, crushed
2 tablespoons flour
1 cup cream
4 cups vegetable stock
What you’ll do:
Saute the onion with the butter and oil until tender. Add garlic and saute for another minute.
Add mushrooms and a pinch of salt. Cook for about 5 minutes so the mushrooms release their water.
Add flour and cook for 2-3 minutes on low temperature so the flour is cooked through.
If you like reserve a few mushrooms for garnish later.
Pour in vegetable broth and bring to a small boil. Simmer for 30 minutes.
Use a hand mixer or blender to blend the mixture until it’s a smooth consistency.
Add the cream and salt and pepper to taste.
Garnish with mushrooms and serve hot.
*If you like a less creamy soup, reduce the amount of cream by half.
**I also topped my leftover bowl with crispy crumbled bacon and it was super tasty (I mean, can bacon actually hinder a dish? I think not).