today was below 60° – in texas, we call this “winter.” but no matter where you’re living, these chilly days are perfect soup weather. i’ve been waiting for my new emulsion blender to ship, but i couldn’t put this mushroom soup off any longer!
it turned out to be oh-so-yummy and super simple. mushrooms are one of my favorite ingredients- so unapologetically earthy and beautiful. i made a little brie & arugula grilled cheese to dip. grilled cheese & soup? fugetaboutit.
1 1/2 pounds of mushrooms (I used white button, baby bella & shitake)
1 medium red onion
2 cloves garlic
3 tbs unsalted butter
2 sprigs thyme
1/4 cup dry white wine or sherry
2 cups stock (veggie or chicken, whatever you have on hand.)
2 cups milk (or cream or half & half)
What you’ll do:
heat a large pan and add 1 tablespoon of butter. add the sliced red onion and saute until they are soft, then add 2 tablespoons of butter and saute the sliced mushrooms until they are soft and happy. season with the sprigs of thyme, a splash of dry white wine, and salt & pepper. I also threw in a pinch of nutmeg. once the mixture tastes great (let your tastebuds decide!), transfer to a blender (or if your emulsion blender has arrived, use that guy). pour in the milk and stock and blend until smooth. i got the soup back on the stove so it was nice and hot when i was ready to eat.
serve this soup with a bit of olive oil drizzled on top, and a yummy dipper on the side. i did a grilled brie & arugula sammy.
easy, delicious, & enough for lunch leftovers all week!
happy sunday 🙂