Medley Of Mushrooms Soup
Medley Of Mushrooms Soup
There is something about mushrooms that feels so rich and decadent.. I am always looking for creative ways to prepare them for my family. With the recent drop in temperature I was craving a hot bowl of soup. So I created this delicious medley of mushroom soup. It is simple to make but rich in flavor and aroma and instantly became a family favorite! Bon appétit!
Servings
6
servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 bouquet garnis *
- 8 garlic cloves - crushed
- 4 cup organic vegetable stock
- 4 ounce shiitake mushrooms
- 6 ounce portabella mushrooms
- 2/3 cup marsala or madeira wine
- fresh ground celtic salt and pepper to tastein a large crock pot heat olive oil add chopped onion and sauté over low heat until
- 16 ounce crimini mushrooms
- 1 onion - coarsely chopped
- crême fraîche or greek yogurt
- fresh ground pepper
- fresh parsley
Directions
- In a large crock pot heat olive oil.
- Add chopped onion and sauté over low heat until translucent - about 2 minutes.
- Add the crushed garlic. Tear or cut all mushrooms into chunks and add to pot. Add fresh ground salt and pepper to taste.
- Increase heat and cook covered until mushrooms have softened and have released their juices - about 5 minutes. Stir as needed to keep mushrooms from scorching.
- Add the Madeira or Marsala wine along with the vegetable stock and drop in the bouquet garnis. Bring to a boil, then reduce heat and simmer for another 15 minutes until mushrooms are fully cooked.
- Remove bouquet garnis and ladle half to 2/3 of the soup in to a blender and pulse to form a coarse purée. Return to pot and blend with remaining soup.
- Ladle into warm bowls and top with a spoonful of crême fraîche or Greek yogurt, fresh parsley torn into small pieces or chopped. Add freshly ground pepper to taste.
- Serve and enjoy!