Wednesday, December 5, 2012

Eyeball-it Mushroom Soup Recipe

Eyeball-it Mushroom Soup

Stock: Vegetable and Chicken
Carrots, Celery, Onion, Thyme
Cream or Half and Half
Olive oil/Butter

This is mostly an non-measured soup and super easy to make. It's very hearty and satisfying on a cold winter evening!

Take a soup pot and add a healthy drizzle of olive oil and a 1" pat of butter. Let it melt.

Add 1/2 of one yellow diced onion and one garlic clove (minced). Cook until onion starts to turn clear (about 4 minutes).

Add chopped mushrooms--use any you like, but chop them the same size for even cooking. I use portabella, shitakke, and button.

Add some thyme (about 1 tsp.).

Cook for about 5 minutes. You can also add some diced carrots and celery.

Once mushrooms and veggies are starting to cook, add 2 cans of vegetable stock and one can of chicken stock.

Add a healthy dose of sherry (about 1/4 cup).

Cover and cook on simmer for about 40 minutes. Stir now and then.

When near finished, take half of mixture and put in a blender and blend. Add it back to the soup.

Turn off soup. Add some cream or half and half (about 1/2 cup).

Mix well, season to taste and serve!

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