Mushroom Soup
August 22, 2013 | Posted by Julz under Soup |
I love to cook and eat soup! This was super easy to make. I’ll often double the recipe so I can freeze a few containers. It’s quick weeknight dinner both fresh or defrosted!
Mushroom Soup
2013-08-22 16:35:35
Serves 4
A Low-Fat but full of flavor Mushroom Soup
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
8 oz shitake mushrooms (sliced)
8 oz baby bella mushrooms (sliced)
4 oz mushroom of choice (I like to see what is in season at the market)
2 celery stalks, each cut into 2-3 pieces
1 small onion, cut in half
4 cups chicken stock
4 cups water
1 cup red wine
3 tbsp flour
6 cloves garlic
2 Springs Rosemary
4-5 Spring Thyme
2 Bay Leaves
1 tbsp butter
Soup Base
In a blender combine the water (cold) and flour until it's smooth. Transfer to a medium pot and turn head to medium.
Add celery, onion, garlic cloves (which I like to put in cheesecloth), red wine, and mushrooms to the pot. Put the fresh herbs in cheesecloth and add to pot. Bring to a boil. Cover then simmer for around 20-30 minutes. After 30 minutes (or until the vegetables are soft) take out the celery, onion, and garlic (removed from cheesecloth - the cloth was used so you would be able to find the garlic for this step) and put it in a blender with about a cup of the broth. Once smooth, transfer back to the pot and continue cooking until the mushrooms are soft, another 5 minutes.
Serve with toasted baguette, and garnish with fresh herbs and a DRIP of Truffle Oil.
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