|a light version of this comforting classic|
what you need:
- 4 portabello mushrooms (you can use any mushrooms really, these were just what I had on hand)
- 6-8 large white button mushrooms
- 500 ml chicken stock (vegetarian? use veggie stock)
- 1 cup milk (1% or 2%)
- 2 tbsp unsalted butter
- 1 tbsp canola oil
- 3 shallots
- 2 cloves garlic
- 2 tbsp cornstarch
- salt and pepper
- parsley for garnish
what to do:
- Brush off any dirt from mushrooms and then chop finely.
- Finely chop garlic and shallots.
- In a pot on medium heat, saute shallots in butter and oil. Once they are slightly softened/becoming translucent, add the mushrooms. Stir until mushrooms are softened and lightly browned. Add a pinch of salt and some freshly ground pepper.
- Add the stock, then milk, stir to combine and put the lid on. After the soup boils, bring down to low and simmer for 15 minutes.
- Mix cornstarch with cold water (about 1/2 cup), then stir this slowly into the soup to thicken it.
- Serve warm garnished with a few parsley leaves. Enjoy!