Monday, March 12, 2012

Mushroom Soup

1 tbsp unsalted butter
1 med onion, finely chopped
1 pound fresh white and brown mushrooms, coarsely chopped
1 pound fresh Portobello mushrooms (about 2), or other mushrooms in season, coarsely chopped
2 cloves garlic, minced
1 tsp dried thyme
1 medium potato, peeled, cubed
4 cups chicken bouillon
½ cup skim milk
½ cup 5-per-cent cream
Salt and freshly ground pepper

In a large, heavy saucepan over medium heat, heat butter and cook onions gently until softened and translucent. Add mushrooms and garlic and cook for several minutes. Add thyme potato, bouillon and milk and simmer just until potato is tender. Purée until smooth in food processor or hand blender.

Return to saucepan and add cream and salt and pepper to taste. Serves 8.

Note: If using dry wild mushrooms soak for at least 30 minutes in hot water before using and add mushroom liquid with stock.

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