This is mushroom soup for hardcore mushroom lovers. No cream of anything is involved.
So not for me.
Ismail had something like this at Casper and Gambini’s and couldn’t stop raving about it. What’s great about this is that it is quick, super easy and healthy on top of that.
Since I don’t like mushrooms I have no idea if it’s good or not- and Ismail might be lying to save himself a “I am soooo unappreciated around here. I cooked, washed the dishes and bravely faced six potty training accidents today” angry wife tirade- please let me know if this in fact tastes like crap.
200 grams mushrooms, any kind
2 cups chicken or beef stock
1 large garlic clove
1 tablespoon minced onion
1 tablespoon oil
1 bay leaf
Salt and pepper to taste
Fresh thyme or rosemary spring (optional)
Saute garlic and onion in oil for a couple of seconds. Add mushrooms and saute for a couple of minutes.
Add stock, bay leaf and seasoning and let simmer on medium high heat for 10 minutes.
Discard bay leaf and fresh herb sprigs. Set aside a couple of mushroom pieces. Puree the rest in the blender.
Add mushroom pieces for chunk factor.