Mushroom Soup
Read my review of this recipe.
Ingredients:
- 1 1/2 tablespoons butter
- 1 tablespoon oil
- 1 onion, roughly chopped
- 4 small potatoes (10 ounces), roughly chopped
- 12 ounces mixed mushrooms (portobello, crimini, white button, ect), roughly chopped
- 2 garlic cloves, crushed
- 2/3 cup white wine or cider
- 5 cups chicken stock
- 1 tablespoon parsley, plus some for garnish
- Salt and pepper, to taste
- Sour cream, to garnish
Directions:
Heat the butter and oil in a large pan, over medium heat. Add the onion and potatoes. Cover and swear over low heat for 5 to 10 minutes until softened, but not browned. Add the mushrooms, garlic, white wine or cider, and stock. Season with salt and pepper, bring to a boil and cook for 15 minutes, until all the ingredients are tender.
Transfer the mixture to a blender and blend to desired consistency. Return the soup to the pan, and add and parsley. Bring back to a boil and season again with salt and pepper. Serve in individual bowls and garnish with sour cream and parsley.
Serves 4.
Nutrition:
Substitutions:
Recipe courtesy of Irish Food & Cooking.