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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A variety of mushrooms is what makes this soup so flavourful. The potato is used to thicken the soup, and gives a smooth consistency. Ingredients:
2 tablespoons vegetable oil |
1 onion, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
2 lbs mushrooms, mixed, button, crimini. portobello, shitake, oyster |
1 cup white wine |
4 cups chicken stock |
1 teaspoon fresh thyme, chopped |
1 potato, yukon gold, peeled and diced |
salt and pepper |
1/2 cup whipping cream |
1/2 cup whipping cream |
1 dash truffle oil (optional) |
1 -2 teaspoon brandy (optional) |
chopped fresh herb, such as chives (optional) |
Directions:
1. Saute onion and celery in vegetable oil until onions are translucent, about 5 minutes.
2. Add garlic and mushrooms and continue to saute for 10 more minutes.
3. Add the wine, stock, thyme and potato.
4. Bring it to a simmer. Cook until the potato is tender.
5. Puree soup with a hand blender, or in batches in a food processor.
6. Season to taste, add the cream, and heat through, to just barely a simmer.
7. Garnish:.
8. whip the cream until soft peaks form, add the flavouring of your choice. Spoon over the soup when you serve it.
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