Tamara Mannelly

Nourishing Mushroom Soup Recipe
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Today, I am excited to share this delicious mushroom soup recipe from Benjamin Smith of theonlinegrill.com.  I love soup and this recipe is legit!!  Give it a try!

I’ve had an odd history with mushrooms. For too long I completely neglected the magic white stuff. I often thought of it as flavorless and as filler food. But boy was I wrong!

Mushrooms have long been associated with a whole range of health benefits, such as mood-boosting vitamin D, a faster metabolism for weight loss, and a robust immune system.

Not only this, but they’re also crazy delicious.

So what dish finally made me change my attitude towards mushrooms? Nothing elaborate like vegetarian pâté, or bourguignon, but a brilliantly simple and straightforward one: Mushroom soup.

Its rich and creamy composition is beautiful, and with the onset of winter not far away it’s great to have a strong soup recipe as part of your culinary repertoire!

I hope you enjoy this recipe as much as I loved making it. Be sure to let me know what you think of it, and if you have a different take on it!

Now let’s make this thing.

Mushroom Soup Recipe
  1. 200g button mushrooms, chopped
  2. 200g chestnut mushrooms, chopped
  3. 1 red onion, diced
  4. 3 cloves of garlic, crushed
  5. 1 tbsp of olive oil or butter
  6. A liter of vegetable stock
  7. 3 heaped tbsp creme fraiche
  8. Fresh thyme
  9. Parsley
  1. Heat oil in large pan. Add garlic, onions and mushrooms.
  2. On a low to medium heat, cook until mushrooms start to release water (usually 5 to 10 minutes)
  3. Add heaped tablespoon of fresh thyme leaves and vegetable stock. Simmer the mix for 30 mins.
  4. Blend with hand blender until mix is coarse and has a chunky texture.
  5. Stir in 2 tablespoons of creme fraiche and season to taste.
  6. Serve with a tablespoon of creme fraiche and parsley on top.
  1. Oh Lardy note: I think this would also be delicious made with beef bone broth!
Oh Lardy http://ohlardy.com/

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Nourishing Mushroom Soup Recipe


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