Cream of mushroom soup.
Super creamy, delicious, perfect soup for cold autumn days…🍁
To prepare the soup heat the olive oil to medium, when shimmers add the shallots and garlic and cook for 3-5 minutes. Add the mushrooms (mix of wild and cremini) season with salt and black pepper, continue to cook until juice evaporate and mushrooms are colder brown, about 15 minutes Next add butter, thyme and sage and cook until the butter melts. Set aside a few mushrooms slices for garnish later, it desired. Next add the broth and transfer soup to a blender and purée until smooth and creamy. Return to pot and stir in cream and Parmesan cheese. Simmer for additional 10-15 minutes. Season with salt and black pepper and serve garnish with reserved mushrooms, a few thyme leaves and crostini.
Have a safe and wonderful week everyone!☀️