From the infant white button, to the teenaged cremini, to the adult portabello, these fleshy mushrooms are hard to resist. Chunky, robust, and flavorful when sauteed, they make a hearty winter soup. I have refrained from putting down exact measurements here to allow for easy customization.
Ingredients
About 2 cups chopped or sliced Cremini or portabello mushrooms
1/2 Onion, chopped
About 2 cups Vegetable stock (or bullion substitute per taste)
About 1/4 cup heavy cream
dried medium sage leaves (or 1/4 tsp ground sage)
dried bay leaves
1 Tbsp olive oil
1 tsp black pepper, ground
1/2 cup cooked brown rice
garnish: spring onions
Preparation
- Saute the sliced mushrooms in olive oil, with chopped onions and a pinch of salt in a soup pot.
- Add the stock, brown rice, sage, bay leaves, and 1/4 tsp black pepper powder, cover with the lid and allow to simmer on medium heat
- Adjust flavors to taste, sprinkle with more black pepper, stir in heavy cream, garnish with chopped spring onions
- Serve warm with favorite toasted bread
Labels: creamy-soup, cremini, mushrooms, portabella, soup
