Wild And Tame Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From an Oliver & Bonacini offering that they have at their establishments. No butter, oil, or cream is used in their recipe, but the flavour is all there! Its called Wild & Tame because they utilize several different types of wild and regular mushrooms in the dish. Read more . If you can't get mushroom stock cubes, use veggie ones or make your own. Ingredients:
1/2 large, sweet onion, diced |
4 garlic cloves, minced |
1 sprig fresh thyme, chopped |
1 sprig fresh rosemary, chopped |
2 1/2 cups (6.5oz) assorted mushrooms, chopped (i like a mix of lobster, cremini, porcini, morel, shiitake and white button - rehydrate any dried ones in boiling water) |
2 cups water |
2 cups mushroom stock |
salt and pepper to taste |
Directions:
1. In a large, non-stick pot, saute onions, garlic and herbs in 1/3 - 1/2 cup water until onions are translucent.
2. Add mushrooms and cook, stirring, 10 minutes. Add the water and stock, cook 20 minutes.
3. If using an immersion blender, puree in pot. Otherwise, allow to cool slightly, then puree in batches in a blender before returning to pot and reheating.
4. Season to taste before serving.
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