This is the last recipe featuring mushrooms I received from Marx Foods. In fact, I was planning to try my hand at marinating the mushrooms, but chickened out at the very last moment.
This is a very simple pureed mushroom soup. I'll be the first one to admit that it doesn't look very appetizing, but it has a very rich and earthy flavor from the mushrooms and a creamy texture thanks to milk and a bit of cream.
1 tablespoon olive oil
5 cups chopped mushrooms
1 onion, diced
2 cups milk
1/4 cup cream
salt & pepper
1. Heat oil in a soup pot. Add mushrooms and onions and cook for about 30 minutes, till tender.
2. Season mushrooms/onions with salt and pepper and let cool slightly.
3. Puree the vegetable mixture in a blender with milk and cream. Depending on your desired soup texture, you might want to add more liquid.
4. Gently reheat the soup in a soup pot and serve garnished with mint.
Quick note: the spoon you see in this photo is from Moscow! This spoon is probably older than I am: scary :) I took it with me when I moved from Seattle to DC area after college. It has served me well.
Important: if you have enjoyed my mushroom recipes, please vote for me here (just choose Mango & Tomato). Thank you!