Recipe

Puree Of Creamy Mushroom Soup Recipe

	Midgelet / All my dishes 1 year, 7 months ago A how to wonderful recipe making a most delicous soup which freezes well. Special enough to serve company. Prep:20m Cook:30m Servings:10	Midgelet
	mushrooms soups

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Ingredients

2 Tbs olive oil

2 Tbs butter

1 large onion chopped

2 cloves garlic minced

3 pounds of mushrooms sliced

vegetable or chicken broth to cover ( usually 6 cups or more )

Enough heavy cream

powdered thyme,

salt and coarse black pepper to taste

Directions

This is a how to recipe because one can easily make other soups this same way and easily alter thickness, textures, flavors etc.

Melt butter with olive oil over medium heat and saute onions till softened and then add garlic and cook and stir a few minutes to release flavors.

Add the sliced mushrooms to the pot, cver and cook until mushrrooms are softened and reduced in half by volume.

Add enough stock to cover and bring to a boil and cook and simmer covered 15 to 20 minutes.

Uncover and season with salr, pepper, thyme.

Cook a minutes or two longer.

Add enough heavy cream to make as light and creamy as you desire.

Cool to warm.

Now either using a hand blender, carefully rough puree the soup.

Or rough puree in batches in a blender.

I find the hand blender a valuable kitchen tool especially when I make stovetop soups and sauces.

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Comments

jenniferbyrdez 1 year, 7 months ago said:
Love this. Wouldn't puree it tho; I would eat it "rustic" style. Yum.

midgelet 1 year, 7 months ago said:
Thank You,

The only reason I rough puree it ( actually chunky pieces of mushrooms ) is that a family member likes it that way!

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