Tri Mushroom Soup

Posted by francis keyser Wednesday, August 19, 2009
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 2

Another soup from the hater of all things soup. We had some mushrooms that needed to be used right away. I had planned to use them two nights before but it has been so hot I have been avoiding the stove whenever possible. I let them sit too long and they had that look of "if I do not eat them now they may spring to life and destroy the universe." I mean who wants fungus on fungi? That is just plain gross! I debated about what I could do with them and decided to make a soup. I figured a light soup and a sandwich would be nice to have when Zo got home from work. Being that I am not the biggest fan of soup I was not really sure what I was doing. I really just based everything off of how I make clam chowder. I had planned to just have half a sandwich but after doing a taste test I had to have a bowl. The aroma of this soup wrapped around me as I savored the delicious creamy flavor of every sip. I was really happy with how this soup turned out, so happy in fact that I can not wait to make this for company!

Ingredients:
1 cup white mushrooms (sliced thinly)
1 cup crimini mushrooms (sliced thinly)
2 large Portobello mushrooms (chopped, about 6-7 oz in weight)
2 tbsp Italian Volcano lemon juice
1 tbsp sweet European unsalted butter
1 green onion (chopped)
1 shallot (diced)
2 garlic cloves (minced)
1 tbsp Italian parsley (chopped)
1/2 tsp fresh thyme (chopped)
1/4 tsp fresh rosemary (diced)
1 bay leaf
kosher salt (to taste)
fresh crack pepper (to taste)
1 cup heavy cream
1 cup half and half
1 1/4 cups vegetable bullion
1 tsp cornstarch (dissolved in 1 tbsp of vegetable bullion)

Sprinkle lemon juice over mushrooms in a medium bowl and toss by hand till coated well.

Prepare vegetable billion while in a medium sauce pan melting butter over medium heat. Once melted saute shallot, garlic and green onion for 6 minutes. Add mushrooms, thyme, parsley and bay leaf and cook for 10 minutes stirring frequently. Gently stir in the salt, pepper, half and half, cream and vegetable bullion. Turn heat to medium high and bring to the point where the soup just reaches a boil. Immediately reduce heat to low, cover and simmer for 20 minutes stirring occasionally.

Add the cornstarch to the soup and continue to simmer for 10 minutes stirring frequently.

Serve warm sprinkled with fresh parsley (some shredded smoked Swiss sprinkled over the top is also tasty.) Also good when served chilled.

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