irresistibly tasty (and light) mushroom soup

i often find it hard to get back to the regular rhythm of my kitchen after thanksgiving when what we’re really craving in the aftermath of the big feast and a day or two of leftovers (enough with the turkey, thank you very much) is simple, light food. by sunday i was looking for inspiration in my (slightly less crowded) refrigerator when i came across several packages of mushrooms i’d bought to make my favorite mushroom ragout as a side dish to the turkey (which i completely forgot about-ooops)-it was going to be mushroom soup, then. not a bad idea, since it’s finally chilly outside, and i had a big bunch of fresh herbs left over as well. my mushroom soup recipe is not only easy to prepare but includes only
a few basic ingredients. if you feel like a more hearty soup you can add barley, potatoes, or quinoa and leave them whole (rather than blending). this soup will make your kitchen (and beyond) smell so wonderfully warm and cozy you won’t be able to wait to eat it. it’s simply delicious goodness in a bowl.
ingredients (4-6 servings):
  • 3-4 cups chopped mushrooms (combination of crimini & white button mushrooms)
  • 1 large onion, chopped
  • 1 tbs fresh thyme leaves
  • 1 tbs fresh rosemary
  • 2 tbs olive oil (or butter)
  • a touch of cream (2-3 tsp)
  • about 5 cups (more or less) good (preferably home made) chicken or vegetable stock (see recipes: chicken, vegetarian)
  • sea salt and freshly ground pepper to taste
(Visited 47 times, 1 visits today)