Eyeball-it Mushroom Soup
Mushrooms
Stock: Vegetable and Chicken
Carrots, Celery, Onion, Thyme
Cream or Half and Half
Sherry
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.
Stock: Vegetable and Chicken
Carrots, Celery, Onion, Thyme
Cream or Half and Half
Sherry
Olive oil/Butter
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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