I made this soup as a starter, but it stole the show, and next time it will be the star!
It tastes like it should be bad for you, but its really not. The mushrooms smooth out this soup with out adding a ton of heavy cream or oil. And because the mushrooms have such a subtle flavour you need very little smoked Gouda to pack a punch.
This a perfect autumn meal and you won’t be disappointed, nor will you ever buy pre-made mushroom soup again!!
4 Large Portobello Mushrooms
1/2 Tablespoon Oil
1 Celery Stalk
1 Small Onion
1 Tsp Thyme
1/2 Tsp Worcestershire
1 Tsp Salt ( I used sea salt with truffles)
3 Cups of Water
1 Cup Half and Half Cream
1/2 Cup Shredded Smoked Gouda
Green Onions & Cracked Pepper for Garnish
Step 1. Dice your onion, carrot, celery and mushrooms. Reserve 1/4 of the mushrooms and throw all of the other ingredients into a stock pot with your oil. Sauté for several minutes.
Step 2. Add the 3 cups of water to the simmering vegetables along with your fresh diced thyme and bring to a slow boil for about 15 minutes or until vegetables are soft.
Step 3. While your base is simmering, sauté the remaining mushrooms with the Worcestershire until soft and set aside.
Step 4. Remove pot from stove and allow mixture to cool.Once cooled down add to your vitamix or blender and blend on high speed until smooth. Pour back into your stock pot.
Step 5. Add your cream, shredded Gouda, reserved mushrooms and warm slightly until the Gouda has incorporated. Garnish with your green onions & cracked pepper.
Serves 4 as a starter or 2 as a meal.
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