For day 13 of Soup Month we have a simple, yet elegant, Creamy Trio of Mushrooms Soup. This would be a perfect first course to serve with a steak or roast pork dinner, as the earthiness of the mushrooms would compliment either entree nicely. With the impressive flavors in this soup, I'm thinking this might just be on our New Year's Eve dinner menu.
This soup is quick to prepare with just a handful of ingredients and will serve 2 to 3 people, but the recipe can easily be doubled for a larger group. And it is sure to impress your dinner guests!
By slowly sauteing the mushrooms in butter, olive oil, garlic and shallots, the flavors of the mushrooms will intensify. The last step is to puree just a cup of the mushrooms so all of the flavors will be combined in each bite.
3 cups Assorted Fresh Mushrooms, chopped (1 cup each Shiitake, Baby Bella and Oyster)
1 TB Olive Oil
1 TB Butter
1 TB Minced Garlic
1 small Shallot, finely minced
1 tsp Dried Thyme
1 tsp Worcestershire Sauce
1 cup Chicken Stock
1 TB Flour
1/2 cup Heavy Cream
1/2 cup Milk
Dash of Nutmeg
Kosher Salt and Fresh Ground Black Pepper to Taste
In a medium saucepan, over medium heat, heat olive oil and butter until shimmering. Add garlic and shallot and saute for 3 minutes.
Add mushrooms, thyme, Worcestershire sauce, and cook over medium heat for 5 minutes.
Add chicken stock and stir, then reduce heat and simmer on low for 10 minutes.
Add flour, cream, milk and nutmeg to a small bowl and whisk to fully blend in the flour. Add mixture to the saucepan of mushrooms and simmer for 5 minutes.
Remove about 1 cup of mushrooms and a small amount of liquid from the pot and place in a small bowl. Use an immersion blender or a standard blender to puree the mixture, then return to the pot and stir. Ladle into small soup bowls, add a sprinkle of parlsey and serve. Serves about 3. Enjoy!!