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Creamy Mushroom Soup

Creamy Mushroom Soup

January is here and I'm back to my diet after a well deserved holiday break.

I've lost almost all of the maternity weight and only have 10 pounds left to go!

Winter is the hardest time to be on a diet. All I want is rich, warm comfort foods.

To ease myself back into it I'm starting this weeks lunches with Creamy Mushroom Soup.

Perfect for chilly snow days!

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Ingredients

  • Olive oil spray
  • 4 oz (2 cups) whole oyster mushrooms, cut in half if large
  • Salt
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 tsp dried thyme
  • 1 lb button mushrooms, cleaned and sliced
  • 1 bay leaf
  • 3 cups of Chicken Stock
  • 1/2 tsp freshly ground white pepper
  • 1/4 cup heavy cream
  • 2 tbsp grated Parmesan cheese
  • Freshly cracked black pepper
  • 2 tbsp chopped fresh parsley
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Directions

  1. Spray sauce pan with olive oil. Add the oyster mushrooms and a large pinch of salt to a sauce pan. Cook for 5 minutes, until soften. Set aside
  2. Heat the oil over medium-low heat, add onion and cook until softened, but not colored. About 5 minutes
  3. Add garlic and thyme and cook, stirring, for 1 minute
  4. Add the button mushrooms, bay leaf and 1 tsp salt. Cover and cook stirring occasionally, for about 10 minutes, until the mushrooms are softened
  5. Add the chicken stock and white pepper, cover again, raise the heat to high and bring to a simmer
  6. Reduce the heat to medium-low and cook for an additional 10 minutes
  7. Add the cream and cook for a minute or so, until heated through. Remove the bay leaf
  8. Working in batches, transfer the soup to a blender and blend until smooth. Or use a hand held blender
  9. Season with more salt if needed
  10. Pour the soup into bowls and divide the oyster mushrooms among the bowls. Garnish with the cheese, cracked black pepper and parsley and serve

ENJOY!

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