Cream of mushroom soup

When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!

Servings; 4

Total time 20 minutes

Ingredients:

• 4 tablespoons extra virgin olive oil

• 2 lbs Crimini mushrooms

• handful of Shitake or any other mushrooms on hand

• 1 onion, finely chopped

• 3 tsp garlic paste

• 3/4 tsp thyme

• 4 cups vegetable broth

• 1/2 cup cream (plant-based or non)

• 1/4 cup cream for garnish

• salt and pepper to taste

• 1/4 cup chopped parsley (optional)

Directions:

1. Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.

2. Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream

3. Blend all ingredients and place again in the pot to reheat

4. Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley

5. Serve with toasted french bread