By Libbie Summers
Assisted by David Dempsey
Photography by Teresa Earnest Photography
A delicious mushroom soup gnomes and humans will love…trolls not so much.
What you need:
2 tablespoons olive oil plus more for drizzling
1 onion, diced
4 garlic cloves, minced
2 pounds baby bella mushrooms, sliced (sauté a few and set aside for garnish)
2 tablespoons chopped parsley plus more for garnish
Flake sea salt or kosher salt
Freshly ground black pepper
2 tablespoons soy sauce
5 cups vegetable stock
1 cup milk or cream
Matcha Cream: (optional garnish)
1 tablespoon matcha powder
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
What to do:
In a large sauce pan or dutch oven over medium-high heat, add 2 tablespoons olive oil, onions and garlic. Add mushrooms and parsley, season liberally with salt and pepper, and cook, stirring frequently, until mushrooms are well-browned.
Add soy sauce and cook, scraping up browned bits from the bottom of the pan. Stir in stock and cook until mushrooms are tender.
Using an immersion blender or working in batches in a regular blender, blend the mixture until smooth. Return to pan and stir in milk. Salt and pepper to taste. Bring to a simmer.
In a small bowl, stir together Matcha Cream ingredients.
To Serve: Ladle into bowls, drizzle with olive oil and garnish with chopped parsley, reserved sautéd mushrooms and a dollop of Matcha Cream.
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