Cream of Mushroom Soup
- 1 ounce dried porcini mushrooms (about 1 cup)
- 3 tbsps olive oil
- 2 sprigs fresh thyme (original recipe calls for rosemary)
- 4 sprigs fresh sage
- 1 onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 1/2 tsps salt
- freshly ground white pepper
- 1 lb. fresh crimini mushrooms, sliced thin
- 1 lb. fresh shitake mushrooms, sliced thin
- 6 cups chicken stock (or vegetable stock if you want to make this vegetarian)
- 1 cup heavy cream or 1 cup cashew cream
- 2 tbsps butter
- 1/2 cup raw cashews
- 1/2 cup water
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cashews, raw (1/2 cup)
- Crimini mushrooms, fresh thin (1 lb.)
- Garlic (3 cloves)
- Onion (1)
- Porcini mushrooms, dried (1 ounce)
- Sage, fresh (4 sprigs)
- Shitake mushrooms, fresh thin (1 lb.)
- Thyme, fresh (2 sprigs)
- Canned Goods
Chicken stock (6 cups)
- Condiments
- Heavy cream or 1 cup cashew cream (1 cup)
- Cooking & Baking
- Olive oil (3 tbsps)
- Salt (1 1/2 tsps)
- White pepper, freshly ground (1)
- Drinks
- Water (1/2 cup)
- Dairy
- Butter (2 tbsps)
Preparation
Read recipe preparation on userealbutter.com
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Published January 3, 2013 (1 month ago).
54 people saved this recipe.
