|Delicious Mushroom Soul|
If you check my recipe against the original you'll see I made a couple of changes. First, I used three tablespoons of olive oil in place of three of the six tablespoons of butter. I also used dried parsley, one teaspoon. I've made this soup using packaged chicken broth and my own chicken stock. I needed to use a bit more salt with my own stock, so be sure to taste to get the right amount of salt and pepper. I used a 2 to 1 proportion, salt to pepper.
|The Mushroom Soup Ingredients|
- 3 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 1 onion, diced
- 12 ounces mushrooms, mine were sliced
- 32 ounces chicken broth
- 1 teaspoon dried parsley
- 2 ounces sherry
- salt and pepper to taste
In a heavy pot heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the onion, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook until soft, but not browned. Add the rest of the olive oil and butter to the pot. Add the mushrooms to the pot. Season with another 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine and cook for eight minutes.
|Cook the Mushrooms|
|Simmer for One Hour|
|Puree the Soup|
Add the sherry and taste for seasoning. Heat and serve.
You can get the printable Mushroom Soup recipe by clicking the link. Check out Serious Eats for the original recipe.