Mushroom soup is seen on tables in homes and restaurants throughout the world. It's perfect for lunch or dinner in the colder months, especially when served with hearty, thick-sliced rustic bread or a French baguette. This recipe calls for the addition of more exotic mushrooms like the cepe and oyster mushroom along with the common button mushroom, and adds Gruyere cheese for an earthy complexity and intensity.
Instructions
1. Heat the extra virgin olive oil over high heat and cook the onion and half the garlic 2 to 3 minutes or until translucent. Add 1 tbsp. butter to the skillet.
2. Clean the mushrooms with a clean brush and chop into large pieces. Put the mushrooms in the skillet and stir to coat with butter.
3. Heat the chicken stock in a saucepan, keeping it warm over low heat.
4. Add the light cream to the skillet. Bring close to boiling, but do not allow the cream to boil or it might curdle. Simmer 3 to 5 minutes. Add the chicken stock 1 cup at a time, stirring between each cup.
5. Add the remaining butter and garlic, and simmer 4 to 6 minutes. Pour into serving bowls and garnish with the Gruyere Cheese.
Tags: chicken stock