Cream of Mushroom Soup

Cream of Mushroom Soup

2T olive oil
2T butter
1/4C chopped onion
1 clove minced garlic
4C mushrooms
4C chicken stock/broth
1C milk
1C cream
salt and pepper
1/4C chopped parsley

In a large stockpot heat oil and butter. Add finely chopped onion and saute for about 5 minutes. I used button, shitake and porcini mushrooms for this batch and I thinly sliced the buttons, pureed the shitake and finely chopped the porcini. Add garlic and saute an additional 30 seconds then add all of the mushrooms and reduce 5-8 minutes, stirring occasionally. Pour in all of the chicken stock and bring to a boil then add milk and boil again. Simmer, on low, for 10 minutes and season with salt and pepper. Add cream and bring to another boil. Simmer an additional 5 minutes and add freshly chopped parsley. Remove from heat and serve in warmed bowls.

I had the pleasure of serving this soup to two of my dear friends and the sides you see in the photo are their beautiful creations. Cristie from thetablerunner brought the salad made with pears, greens, rice and a delicious dressing and Barbara from barbarabakes made the wheat bread which was pretty and divine with a pat of warm butter on it.