Ingredients
- 1 tbsp olive oil
- 2 lb crimini mushrooms, cleaned
- 8 oz shiitake mushroom caps, cleaned
- kosher salt and freshly ground black pepper, to taste
- 1 large yellow onion, diced
- 4 cloves of garlic, finely minced
- 2275 ml low-sodium chicken broth (2 quarts), divided
- 2 c heavy cream
- chopped fresh parsley to taste
Directions
- Heat oil in a large pot over medium heat. Add criminis, shiitakes, salt and pepper and cook until light golden-brown, about 5 to 7 minutes. Remove 1/3 of mushrooms and set aside. Add onions and cook until tender, about 3 to 4 minutes. Add in garlic and cook until fragrant, about 30.
- Stir in flour and cook until no lumps remain, about 1 minute. Pour in 1 cup of broth, stirring constantly until completely smooth and scraping bottom of pot to loosen any brown bits.
- Add remaining stock and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until thickens slightly, about 10 minutes. Puree soup in batches in a blender or immersion blender until smooth. Return soup back to the pot and stir in heavy cream. Season with additional salt and pepper to taste. Divide soup evenly among serving bowls. Top with reserved mushrooms. Garnish with parsley and serve.
Tips:
- Substitute your favorite mushrooms, like oyster mushrooms
- Garnish soup with freshly grated Parmesan cheese, crispy crumbled bacon or croutons for added crunch!
Author: Mushroom Council
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