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Mushroom Soup

Submitted by: Dorothy Black

A creamy soup suitable for any cold winter night

Prep Time: 1-1/2 lb sliced mushrooms. 1/2 stick unsalted butter 1TB unsalted butter (optional) 1 c. hot, strained Chestnut tea 1 c. heavy cream 2 c. prepared veggie stock Salt, pepper, and nutmeg to taste
Serving Size: serves 4
Ingredients
  • 1 1/2 lb. sliced mushrooms
  • 5 tbsp. butter
  • 1 c. hot water
  • 1 tsp. chestnut tea leaves
  • 1 c. heavy cream
  • 2 c. vegetable broth
  • nutmeg to taste
  • salt and pepper to taste
Directions
Brew tea in hot water. Steep 5 min. and strain.
Sauté mushrooms in 4 tbsp. butter.
Puree half of the sliced mushrooms with the brewed tea, adding an additional tbsp. butter if desired.
Combine the puree with the broth, remaining sautéed mushrooms, and seasoning. Add heavy cream. Stir until well blended but do not boil. Season to taste.



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