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This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region.
A delicious veggie soup perfect for any event!
remember to favorite
's submission here http://www.furaffinity.net/view/3765162
- 1 cup chopped yellow onions
- 1/2 cup chopped celery (about one rib)
- 6 tbsp butter
- 1/4 tsp cayenne pepper
- 1 1/2 tsp chopped garlic
- 6 oz shiitake mushrooms
- 6 oz oyster mushrooms
- 8 oz baby bella mushrooms
- 2 tsp chopped thyme leaves (not dried)
- 6 cups chicken stock
- 1/2 cup white wine
- 1 1/2 cups heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
To begin, melt the butter in a large pot over medium-high heat and then add your onions, celery, and cayenne. Stir everything until the vegetables become tender. Next, add your garlic and stir for about a minute. Now it's time for the stars of the show, the mushrooms! Add them in, followed by the thyme, salt, and pepper. Stir while the mushrooms give up their liquid (will take a few minutes). Afterward, add in the white wine and stir. Next, you'll pour in the chicken stock and stir. Bring the mixture to a boil, then reduce the liquid to a simmer and let it cook for about 15 minutes.
Once time is up, use an immersion-blender or a food processor to puree the soup in batches. Add in the cream and bring the soup to a simmer once again, letting it cook for another 5 minutes.
While it's cooking, now is the best time to make a nice addition to the soup. This time, it's in the form of some garlic croutons. Here's what you'll need:
- 1 loaf of day-old bread (I had half of a French baguette leftover from dinner the other night)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano cheese
Start by pre-heating the oven to 400 F. Cut the bread into cubes and dress with the EVOO on a baking sheet. Sprinkle the grated cheese over the top and bake in the oven for about 5 minutes (until the cheese looks bubbly).
Once complete, ladle the soup into a bowl and dress with a few croutons. You might need to add a bit more salt and/or pepper depending on your tastes. Now you have a hearty, rich dinner, that can also go into the fridge or freezer to have another night.
Allergy warning – recipe contains dairy products
A delicious veggie soup perfect for any event!
remember to favorite
's submission here http://www.furaffinity.net/view/3765162- 1 cup chopped yellow onions
- 1/2 cup chopped celery (about one rib)
- 6 tbsp butter
- 1/4 tsp cayenne pepper
- 1 1/2 tsp chopped garlic
- 6 oz shiitake mushrooms
- 6 oz oyster mushrooms
- 8 oz baby bella mushrooms
- 2 tsp chopped thyme leaves (not dried)
- 6 cups chicken stock
- 1/2 cup white wine
- 1 1/2 cups heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
To begin, melt the butter in a large pot over medium-high heat and then add your onions, celery, and cayenne. Stir everything until the vegetables become tender. Next, add your garlic and stir for about a minute. Now it's time for the stars of the show, the mushrooms! Add them in, followed by the thyme, salt, and pepper. Stir while the mushrooms give up their liquid (will take a few minutes). Afterward, add in the white wine and stir. Next, you'll pour in the chicken stock and stir. Bring the mixture to a boil, then reduce the liquid to a simmer and let it cook for about 15 minutes.
Once time is up, use an immersion-blender or a food processor to puree the soup in batches. Add in the cream and bring the soup to a simmer once again, letting it cook for another 5 minutes.
While it's cooking, now is the best time to make a nice addition to the soup. This time, it's in the form of some garlic croutons. Here's what you'll need:
- 1 loaf of day-old bread (I had half of a French baguette leftover from dinner the other night)
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 3 tbsp grated Parmigiano Reggiano cheese
Start by pre-heating the oven to 400 F. Cut the bread into cubes and dress with the EVOO on a baking sheet. Sprinkle the grated cheese over the top and bake in the oven for about 5 minutes (until the cheese looks bubbly).
Once complete, ladle the soup into a bowl and dress with a few croutons. You might need to add a bit more salt and/or pepper depending on your tastes. Now you have a hearty, rich dinner, that can also go into the fridge or freezer to have another night.
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 300 x 200px
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