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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This 30 minute soup will make you feel all warm and fuzzy - takes no time to make and feels so good to eat Ingredients:
8 oz mushrooms domestics |
4 portabella mushrooms 2 chopped finely |
8 oz baby bella mushrooms |
1/2 cup onion finely chopped |
1 large clove of garlic minced |
salt and pepper to taste |
16 oz college inn chicken stock |
1 cup of good merlot |
1 bay leaf |
2 cups heavy cream |
parsely to garnish |
2 tsp olive oil |
Directions:
1. Chop your mushrooms - reserving two of the large portabella caps (never use the portabella stems they are to woody). In a large skillet preferably one that is at least 2 1/2 deep add your olive oil and add mushrooms, onions and garlic allow to onions to become clear and mushrooms to be lightly browned (if you don't care about cholesterol you could use 1/4 cup of butter instead of the olive oil I promise you the soup tastes even better). Salt and Pepper to taste.
2. Add your Merlot while over medium heat, allow the wine to cook down to nearly all is absorbed into the mushrooms.
3. Add chicken stock and bay leaf allow to cook for 10 minutes. Remove bay leaf and add heavy cream stirring constantly bring to a boil and soup begins to thicken slightly - set to low simmer uncovered.
4. Take the two reserved portabella mushrooms and lightly rub with olive oil - in a pre heat pan (preferably a grill pan) quickly braise the cap side of both mushrooms approximately 3 minutes flip and do the same to the bottom side. Allow to cool for a few minutes and in a food processor finely grind the two mushroom caps - add to the soup and cook for 5 more minutes.
5. Serve the soup with a dolpe of sour cream and some fresh parsely or add some cheese bread and you have a great fall meal or a wonderful soup appetizer.
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