This Mushroom Soup is actually the kind of formula I'm discussing. It's thick, smooth, mushroomy and stacked with flavor. Simply try it out and it'll rapidly go in your lunch or supper turn.
In any case, throughout the long stretches of living in the US and attempting a wide range of soups, I arrived at a resolution that you can without much of a stretch make a show-halting mushroom soup with normal locally acquired mushrooms, as Portobello or Shiitake.
This simple mushroom soup is made with the fixings accessible in most markets. It incorporates basic veggies like onion, carrot, potatoes and mushrooms just as a little thyme for an extra fragrance, vegetable juices and a sprinkle of creamer for smoothness.
- 4 c vegetable broth
- 2 medium potatoes diced
- 2 tbsp olive oil
- 1 large onion finely minced
- 1 small carrot chopped
- 8 oz Portobello, Crimini or Shiitake mushrooms sliced
- 1 tsp thyme
- 1 c half and half* see notes
- 3 cloves garlic
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- Heat 2 tablespoon of olive oil in a large non-stick skillet and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes.
- Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
- Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes.
- Add sautéed onion, carrot, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender, about 5 more minutes.
- Add 1 cup of half and half, bring soup to a boil, add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
- Using an immersion or stand blender, puree the soup.
- Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette.
Read more our recipe Extra Vegetable Fried Rice #vegan #vegetarian #soup #breakfast #lunch
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