Hearty Mushroom Soup

Looking for a quick recipe that tastes long-simmered?  Look no further…

Into a large, heavy pot, over medium high heat, add

¼ c extra virgin olive oil (or butter)

and heat until oil shimmers (or butter stops foaming).  Roughly chop

1 medium yellow onion
12 ounces Portobello mushroom caps (or baby bellas, aka criminis)

Sauté onions until soft; add mushrooms.  Sauté mixture until onions are golden and mushrooms have given off all water.

Turn heat to high; deglaze pan with

3/4 cup Burgundy wine (white or red)

and allow to reduce by half.  Turn heat to medium; add

1 1/2 c vegetable or chicken stock
1 T fresh thyme leaves
1 bay leaf
1-2 t freshly ground black pepper
Tiny pinch cayenne pepper

Simmer for 10-15 minutes, or until mushrooms are tender.  Add

1 c heavy whipping cream
2 green onions, chopped, green part only
2 sprigs parsley, chopped fine
Salt to taste
(about 1t)

Bring to a simmer again.  Use an immersion blender to blend about half of the soup, leaving some chunks of onion and mushroom.  Taste and adjust salt/pepper as needed.

Makes 4 servings. This is delicious with toast dressed in extra virgin olive oil and shredded parmesan, toasted until golden.  The mushroom caps are very robustly flavored and I recommend the red wine version.  Using baby bellas lends less woodsy flavor and the white wine will not overpower the more delicate flavor.
Prep time: 15 minutes
Total time: 25 minutes
Taste [rate 5]
Ease [rate 4]

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