6 cups
sliced mushrooms, button, cremini or portobello
1 1/2 cups
evaporated milk
1/2 cup
chicken broth
salt to taste
Grinding black pepper
1/2 tsp
grated nutmeg (optional)
2 tbsp
minced parsley
Directions
Heat the olive oil in a 2-quart saucepan. Add the onions and cook them slowly over medium low heat until they are very soft. Stir in the mushrooms; add salt and pepper to taste. Cover the pot and cook over medium low heat until the mushrooms are very soft and have exuded their juice.
Off the heat use a blender to puree the soup until smooth. Stir in the milk and chicken broth. Correct the seasoning. Reheat and serve hot with a sprinkling of parsley and a few sliced mushrooms. A grinding of fresh nutmeg gives added flavor.
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