Other delicious soup recipe.
Apparently I move between soups and desserts, but no, we really do everything but when a soup is as rich as this one, it's worth taking pictures and publishing it.
In fact, I have other recipes waiting for post, but as spring will arrive in the northern hemisphere, I would prefer to share it now.
Here the summer is almost over and my favorite season is here soon : autumn.
But I have already told you that I eat soups almost all year round.
And I love it....
Adapted from : Victoria Classic (Cherished recipes)
1 tablespoon olive oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 1/2 cups baby mushrooms
2 cups veggie (or chicken) stock
HERE a recipe for veggie stock
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cups heavy cream
1/2 cup dry white wine
1 teaspoon fresh thyme or rosemary
Garnish : thyme, sauteed mushrooms or lemon ribbons
Heat olive oil in a large stockpot over medium heat.
Add green onions, garlic and mushrooms, cook until mushrooms begin to brown about 5 minutes.
Add veggie stock, and thyme or rosemary and bring to a simmer.
Whisk in lemon zest, lemon juice, cream and wine .
Discard thyme and transfer soup to a blender in small batches and puree in high speed until smooth and thick.
Season with salt, taste and simmer over medium heat about 6 to 8 minutes.
Garnish with sauteed mushrooms or some chopped herbs.
print recipe here
Sopa de champiñones