		Back To Recipe Page		Print This Recipe

Mushroom soup

Submitted by:

A creamy soup which is good for a cold winter night

Prep Time: 1-1/2 lb sliced mushrooms.
1/2 stick unsalted butter 1TB unsalted butter (optional)
1 cup hot, strained Chestnut tea
1 cup heavy cream
2 cups prepared veggie stock
Salt, pepper, and nutmeg to taste
Serving Size: 4

Ingredients

1-1/2 lb mushrooms sliced and sauteed in 1/2 stick of unsalted butter. A little extra butter for blending step (optional)
1 cup heavy cream
1 cup hot, strong, strained chestnut tea
2 cups hot veggie broth (I used the prepared kind
A dash or two of nutmeg, salt, and pepper to taste

Directions
puree half of the sliced mushroms with the tea, I added a bit more butter to the blender, but that's up to the cook.

Add the broth, remaining sauteed muchrooms, and seasoning. When all is well stirred and very hot, add 1 cup of cream. Stir til well blended but do not boil! Correct seasoning and serve