Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Festive Mushroom Soup
3 lb White mushrooms; stems trimmed
3 tb Olive oil
3 tb Unsalted butter
1 1/2 c Coarsely chopped onion
1 c Coarsely chopped celery; with leaves
2 tb Minced garlic
3/4 ts Dried thyme
1/4 ts Ground nutmeg
6 c Defatted chicken broth
3/4 c Heavy cream
3 tb Snipped fresh chives for garnish
Salt and pepper to taste
Wipe the mushroom caps clean with a damp paper towel. Slice the
mushrooms and set them aside.
Heat the oil and butter in a large heavy pot over low heat. Add the
onion and celery; cook until wilted, stirring occasionally, 10-12
minutes. Add the garlic and cook 2 minutes more.
Add the reserved mushrooms and cook uncovered, stirring frequently,
for 15 minutes. Season with the thyme, nutmeg, salt and pepper.
Puree the soup in batches in a food processor until smooth, adding the
cream gradually through the feed tube. Return the soup to the pot and
adjust the seasonings to taste. Before serving, heat the soup through
over very low heat (do not boil). Garnish with the chives and serve
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.