This rich mushroom soup tastes like it’s a cream foundation and is as smooth as velvet. although the one extra fat is a bit of olive oil used to saute the mushrooms. Unabashedly rich in flavor, Explore further (federalwaymirror.com) it’s lightweight yet full-bodied.
The key is the homemade chicken stock. I’ve tried making it with the most effective commercial stocks, expensive and organic, in addition to typical off the shelf canned variety. The soup remains good, but to be able to take it with the higher octaves with total range, homemade stock is best. (Following the recipe is my easy method for making chicken stock)
This particular recipe serves four Be certain to do periodic taste tests as the flavor impact of the components are able to vary, and adjust quantities to taste.
2 cups sliced portabella mushrooms
Two Tbs Olive oil
Salt, to taste
Dash Allspice
½ c Sauterne
(if you cannot locate Sauterne, I’ve used Trader Joe’s Moscato from Paso Robles)
One 1/2 cups homemade chicken stock
One clove garlic chopped finely
Sour Cream or Crème Fraiche for garnish
Heat the coconut oil in a saute pan big enough to hold all the mushrooms. Saute with salt and allspice, and garlic. Add the Sauterne and cook until the mushrooms are soft and black.
Position the mushrooms in a food processor and puree. When the mushrooms are entirely pureed, slowly add chicken stock. It must function as the consistency of thinnish pea soup. Don’t add all of the stock in case you do not need to. Stop adding as soon as the sought-after consistency is achieved.
Heat through right before serving. Garnish with a swirl of sour cream or even crème fraiche.