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“Mushroom Soup”
READY IN:
50mins
SERVES:
8
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat stock in a medium saucepan to a simmer and add potatoes and bay leaves. Simmer until potatoes are tender and you are at the point of adding to the soup.
  2. Heat soup pan and add butter and olive oil, add mushrooms and cook until soft, add leeks, garlic, salt and chili flakes, cook until most of the moisture is evaporated, deglaze/add wine and vegetables and thyme and cook for 10 minutes. Add stock/potatoes/bay and simmer for 30 minutes until cooked through.
  3. Either remove half of the soup and purée in vitamix, OR use an immersion blender to purée entire soup to your desired consistency. Return to heat and add cream. Add a teaspoon of lemon juice. Taste for salt and pepper.
  4. Serve.
  5. OPTIONAL: rehydrate a couple ounces of dried porcini mushrooms and chop fine, add to the cooking mushrooms in the beginning.

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