Well this ain't your momma's cream of mushroom soup. This was like liquid yummy velvet on your tongue with the perfect mix of cream mixed in. It took me about 10 minutes to make this simple yet delicious dinner.
The players:
2-4 Tbsp butter 2-3 cloves of garlic, minced (we love garlic)
1/2 lb. baby portabella mushrooms sliced 1 tsp. sea salt
1 tsp. cracked black pepper 2 cup chicken stock ( I would suggest veggi stock)
1 cup heavy cream 2 tsp. lemon juice dash of salt and pepper
Directions:
1.Melt butter with minced garlic. Once garlic slightly changes to a golden color add mushrooms.
2.Saute till tender.
3.Add to a soup pan with stock.
4. Heat for 3-4 min to infuse the stock with the mushroom flavor.
5. Remove from heat, and using a blender or handheld blender to puree mushrooms.
6.Pour puree mixture back into soup pot and simmer for 3-5 min.
7.While soup is reheating mix heavy cream with lemon juice, salt and pepper for taste.
8.Add some diced mushrooms for added texture. Pour into bowls, drizzle heavy cream mixture top and garnish with parsley or chives.
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