Mushroon Soup w Balsamic Topper
Mushroom Soup You and Everyone Else will Actually Like
I love mushrooms, but never really know what to do with them when I buy them except make a veal marsala or put em with onions and lay em on some steak. I came across this recipe and LOVE the mushroomy taste of it- trust me, I've tried many recipes. I thought the other recipes were okay, but my husband refused to eat them. But he LOVES this soup and actually gets excited when I tell him I'm making it. Oh, and the balsamic at the end sounds weird, but TRY IT! It makes it, and vinegar is soooo good for us!
Cut one large onioninto slices and saute with some evoo
Cut 12oz. of mushrooms into slices (I use porcini and Chanterelle)- but get a mix of whatever is available
Once the onion is getting soft (after about 5 mins) add the mushrooms (I add some organic unsalted butter too at this point)
Saute for about 8 mins (until they've realeased their jucies)
Add 2-4 cups on chicken stock and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree. Use an immersion blender in the pot, or carefully remove hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)
Serve hot with 2 T of good quality balsamic on top! Bon Appetit
Cut one large onioninto slices and saute with some evoo
Cut 12oz. of mushrooms into slices (I use porcini and Chanterelle)- but get a mix of whatever is available
Once the onion is getting soft (after about 5 mins) add the mushrooms (I add some organic unsalted butter too at this point)
Saute for about 8 mins (until they've realeased their jucies)
Add 2-4 cups on chicken stock and dried or fresh parsley. Bring soup to a very gentle simmer and cook uncovered for about one hour. After an hour (when soup should have reduced by at least 1/4) taste for flavor, and add salt and fresh ground black pepper as needed. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. When soup has a good mushroom flavor, puree. Use an immersion blender in the pot, or carefully remove hot soup to a food processor or or regular blender to puree. (Be very careful if using food processor or blender. Puree in batches, and don't overfill the container.)
Serve hot with 2 T of good quality balsamic on top! Bon Appetit
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