Description

This is a simple delicious puree of mushroom soup finished with cream. I use 3 different types of mushrooms but you can use any varieties as you like.

Ingredients

• 10  Ounce(s) Weight Button Mushrooms (sliced)
1
• 8  Ounce(s) Weight Shiitake Mushrooms (sliced)
2
• 10  Ounce(s) Weight Crimini Mushrooms (sliced)
3
• 4  Table Spoon(s) Butter
4
• 3/4  Cup(s) Celery, small dice
5
• 1  Cup(s) Onion, small dice
6
• 2  Table Spoon(s) Garlic, minced
7
• 1  Pinch Cayenne Pepper
8
• 1  Pinch Black Pepper
9
• 2  Table Spoon(s) Fresh Thyme, chopped fine
10
• 1  Table Spoon(s) Corn Oil (for searing mushrooms)
11
• 6  Cup(s) Chicken Stock or Broth
12
• 1 1/2  Cup(s) Cream
13
• 1  To Taste Salt and Pepper if needed
14

Directions

1. Sweat out celery and onions in 3 table spoons of butter
2. In a separate pan, sear off all mushrooms and add to soup pot
3. Deglaze mushroom pan with chicken stock and add to soup pot, bring to a simmer for 20 minutes
4. Add cayenne black pepper garlic and fresh thyme cook out for a few minutes
5. Let cool for a bit then puree soup
6. Add the cream to the puree let simmer for 10 minutes and adjust with any seasoning you like
7. Taste and adjust