I do love mushrooms, especially on the plate of a good old fashioned English Breakfast 🙂 But I had until now, never made mushroom soup; so here we go. Added bonus In was able to use some locally grown Puerto Rican mushrooms in this recipe
You will need:
- 2 tablespoons salted butter
- Medium yellow onion (finely chopped)
- 3 Cloves Garlic (minced)
- 1 cup White Button Mushrooms (sliced)
- 1 cup Cremini Mushrooms (Sliced)
- 1 cup Shiitake Mushrooms (sliced)
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp All Purpose Flour
- 1/3 Cup White Wine
- 4 Cups Vegetable Stock
- 1/4 cup Heavy Cream (more if you prefer)
- 1 sprig fresh parsley, for garnish
Directions:
- In a large pan set to medium-high, melt the butter, add the onion and saute until translucent, 5 minutes.
- Add the garlic and stir and cook for a further minute
- Add the mushrooms, salt, pepper and cook until they begin to turn golden brown, about 5-7 minutes.
- Add flour and stir to coat the mushrooms, then add the white wine, stir, and cook for another 1-2 minutes
- Add the vegetable stock, stir, and reduce heat to a simmer for 15 minutes.
- Add the heavy cream and stir to combine.
- Blend using an immersion blender until you reach your desired consistency (if you are using a regular standi blender allow the soup to cool first before blending)
- Serve hot with some crusty bread and enjoy
