Creamy Mushroom Soup
 
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 lb cremini mushrooms, cleaned and roughly chopped
  • ¼ cup chopped shallots
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • 4 cups vegetable broth
  • 2 pieces whole wheat bread, crusts removed and torn into large pieces
  • salt and pepper to taste
Instructions
  1. Heat oil and butter in a heavy saucepan over medium heat. Add mushrooms and stir to coat. Cook mushrooms for about 10 minutes, until liquid has been released. Add shallots and garlic. Cook for a minute. Add salt, pepper, tarragon and thyme followed by vegetable broth. Bring to a boil and then reduce to a simmer. Add bread and cook for 10 minutes, until bread has absorbed liquid. Remove from heat. Puree soup using an immersion blender. If you do not have an immersion blender, carefully transfer soup to a blender in batches and blend. Season to taste with salt and pepper.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2017/02/creamy-mushroom-soup/