This yummy recipe is in honor of my husband. He loves mushrooms! Plus it is a meatless dish, so great for Meatless Monday! This Mushroom Soup is warm, filling, and perfect for cold evenings. I served it with a side salad and some yummy, warm bread.
Serves 6, total time 60 min
1 tbsp olive oil
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
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 Mushrooms and remaining butter, then cook for about 15 min, until tender, stirring occasionally.
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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