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Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from Ms. Cara Cooks , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cara Converse

Category:
Category:

Ingredients:  
Ingredients:  
3 baskets of mushrooms (mix or use all the same)
1 carrot, diced
1 celery stalk, diced
1 small onion, chopped
1-2 cloves garlic, grated
1 box of stock (chicken, veggie, or mushroom)
2 tbsp butter
olive oil, s&p
few dashes of worcestershire sauce
3-4 stalks fresh thyme

Directions:
Directions:
Preheat oven to 450
Toss the mushrooms in olive oil, salt, and pepper and roast for about 15 minutes or until the mushrooms have a little bit of color.
Add butter and olive oil to a pot on medium high heat and sauté carrot, celery, onion, and s&p. Once they’ve sweated a bit add the garlic and let cook for a couple minutes before adding the mushrooms.
Add the stock and few dashes of worcestershire, and turn down to medium and let simmer.
Let simmer at least 20 minutes, but I wouldn’t go more than 40 minutes.
Blend everything together.

To serve add a little drizzle of cream (and you could totally add cream along with the stock for creamy mushroom soup) and maybe a little bit of truffle oil. MmmmMmmm!

Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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