Home » Appetizer » Mushroom Soup

Mushroom Soup

I know a lot of my post start with I love….. 🙂 It’s true I love a lot of vegetables and fun dishes but Mushroom Soup, oh my goodness, it’s a favorite, especially in the winter and homemade! There is nothing better that a homemade cup of soup on a chilly day.

mushroom-soup

Ingredients
2 cups white button mushrooms, diced
2 cups baby portobello mushrooms, diced
2 cloves garlic, pressed
2 cups cashew milk
2 cups vegetable broth
3 tbs mascarpone cheese
1 tbs white pepper
Parmesan Cheese to top
EVVO

Directions

  1. Sautee white button mushrooms and garlic in EVOO until tender, about 4 minutes
  2. In a blender add vegetable broth, white mushrooms, garlic, mascarpone, puree until smooth. Set aside
  3. Sautee baby portobello mushrooms in EVOO until tender, about 4 minutes
  4. While portobello mushrooms are cooking, heat cashew milk over medium heat in large pot, bring to simmer
  5. When milk is simmering slower add mushroom and broth puree and bring to a boil, stirring consistently
  6. Reduce heat to low and simmer soup about 10 minutes. Add 1/2 of the baby portobello mushrooms and cook 5 more minutes.
  7. Remove from heat and serve.
  8. Top each cup of soup with a few portobello mushrooms and shredded parmersan cheese
  9. ENJOY

Happy Winter Warm Up!!

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