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Mixed Mushroom Soup

Using a combination of mushrooms when making soup greatly improve its taste. So, feel free to add shiitake, portobello, white button or cremini to your soup. Also, for boosting the flavor you can use rehydrated dried porcini mushrooms.
Using a combination of mushrooms when making soup greatly improve its taste. So, feel free to add shiitake, portobello, white button or cremini to your soup. Also, for boosting the flavor you can use rehydrated dried porcini mushrooms.

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Ingredients

2 tablespoons of butter
1 onion, julienne sliced
1 garlic clove, sliced
1 pound mixed mushroom
salt
pepper
½ cup dry sherry
2 cups of vegetable stock
1 cup heavy cream

Ingredients

Steps

1
Done

Melt the butter in a skillet. Add the onion and cook it until softens.

2
Done

Add the garlic and stir for 30 seconds, then add the mixed mushrooms.

3
Done

Season with salt and pepper and cook further for about 5 minutes, until soft and light brown.

4
Done

Add the dry sherry and vegetable stock. Simmer for 10 minutes.

5
Done

Transfer the soup to a blender and pulse until smooth and creamy.

6
Done

Pour the blended soup into a saucepan over medium heat.

7
Done

Add the heavy cream and simmer for 5 minutes.

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Nutritional Chart

236 kcal
Calories
8 g
Protein
18 g
Fat
9 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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