Recipe of the MonthCreamy Chestnut & Shitake Mushroom Soup
Ingredients:
2 T butter or oil
½ onion, diced
1 – 2 lg garlic cloves, minced
½ lb chestnut and ½ lb. shiitake mushrooms (don’t use shiitake stems, save for stock)
4 sprigs fresh thyme
48 oz (6 c) broth of choice, vegetable, chicken, mushroom, or mix it up
¼ c heavy whipping cream
salt & pepper
3 T of choice: Worcestershire sauce, low sodium soy sauce, or dry sherry
In large pot melt the butter, add onions, mushrooms and sauté, about 5 minutes. (Save large handful of sautéed mushrooms to top to soup at the end). Add garlic, thyme, sauce of choice. Sauté another 2 minutes. Add the remaining ingredients except heavy cream and bring to a boil. Reduce to a simmer, uncovered about 20 minutes. Remove thyme sprigs and let soup cool. Use blender or immersion blender, until desired smoothness. Bring to medium heat and add your heavy cream and stir in. Add the handful of mushrooms and sprinkle some thyme leaves as a light garnish. Add salt/pepper to taste.
Servings: 6 – 8 Servings