Mushroom Soup
Serves 6, total time 60 min
Ingredients
4 tbsp butter
1 small sweet onion, chopped
5 cloves garlic, finely chopped
1 tsp thyme, dried
2 tsp dried parsley, plus additional to top
8 oz Bella Brown Baby Crimini mushrooms
8 oz white button mushrooms, sliced
4 c fat-free, low-sodium chicken broth
1 bay leaf
Kosher salt & Cracked black pepper, to taste
1/4 c skim milk
Directions
Heat oil and 2 tbsp of butter in a large stock pot, over medium heat. Add onion and saute for for 5 min. Add garlic, thyme, salt/pepper, and parsley, saute for another 5 min.
Add broth and bay leaf. Bring to a boil, then reduce heat to a simmer. Simmer for 20-30 min. Stir in a little more salt/pepper. Remove bay leaf. Let stand for 5 min.
Place 1/4 of mushroom mixture in a blender, and puree. Pour in a bowl, and set aside, repeat with another 1/4 of the soup, leaving about half the soup whole. Pour and stir pureed soup back into pot. Or keep soup in pot, and use an immersion blender. Then fold in milk. Serve, and garnish with additional parsley. Maybe top with sour cream, if you would like.
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