Recipe by Paula.
I love mushroons and I always buy more than I need because I get to make this soup with the extras. ;) This soup is scented with thyme, a perfect herb for mushrooms. The addition of Port is my little Portuguese indulgence but it really works in this soup. Enjoy!
Serves: 6
Ingredients:
6 strips of bacon, cut into lardons
1 medium onion,chopped
2 cloves of garlic, crushed
3 sprigs of thyme
10 cups sliced mushroooms
2 tablespoons Port
6 cup chicken broth
1/2 cup cream
Salt and Pepper to taste
Directions:
1. In a large pan over medium high heat, fry the bacon until crispy. Remove the bacon from the pan and reserve. Add the onions to the pan and reduce the heat to medium. Saute onions for 5 minutes or until soft. Add the garlic and saute for 2 minutes.
2. Add the thyme and mushrooms and saute until the mushrooms are browned. Add the Port and saute until the Port is reduced.
3. Add the broth, increase heat to high and bring to a boil then reduce the heat to a simmer. Simmer for 20 minutes.
4. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer the soup back to the pan over low heat. Add the cream. If the soup is too thick, add more broth or water. Adjust the seasoning with salt and pepper. Serve hot and garnish with the reserved bacon.
I love mushroons and I always buy more than I need because I get to make this soup with the extras. ;) This soup is scented with thyme, a perfect herb for mushrooms. The addition of Port is my little Portuguese indulgence but it really works in this soup. Enjoy!
Serves: 6
6 strips of bacon, cut into lardons
1 medium onion,chopped
2 cloves of garlic, crushed
3 sprigs of thyme
10 cups sliced mushroooms
2 tablespoons Port
6 cup chicken broth
1/2 cup cream
Salt and Pepper to taste
Directions:
1. In a large pan over medium high heat, fry the bacon until crispy. Remove the bacon from the pan and reserve. Add the onions to the pan and reduce the heat to medium. Saute onions for 5 minutes or until soft. Add the garlic and saute for 2 minutes.
2. Add the thyme and mushrooms and saute until the mushrooms are browned. Add the Port and saute until the Port is reduced.
3. Add the broth, increase heat to high and bring to a boil then reduce the heat to a simmer. Simmer for 20 minutes.
4. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer the soup back to the pan over low heat. Add the cream. If the soup is too thick, add more broth or water. Adjust the seasoning with salt and pepper. Serve hot and garnish with the reserved bacon.
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