Monterey’s Fabulous Mushroom Soup

Ingredients: 
  • 6 stalks celery
  • 2 carrots
  • 2 small yellow onions
  • 3 cloves garlic
  • 8 oz. Monterey Baby Bella (Brown) Mushrooms
  • 4 Monterey Portabella Mushrooms, diced (remove gills and stems)
  • 5 tbsp olive oil
  • 1 tsp fresh minced thyme
  • 1 tsp fresh minced oregano
  • 1/8 tsp chili flakes
  • 1 quart vegetable stock
  • 2 cups heavy cream (whole milk is good substitute)
  • salt and pepper to taste

Optional: White Mushrooms may be added/substituted

Instructions: 
  1. In a food processor, finely chop celery, carrots, onion, garlic and Brown Mushrooms.
  2. Heat 3 tablespoons of olive oil in a medium stockpot.
  3. Combine chopped mixture, thyme, oregano, chili flakes and sauté for 10 minutes.
  4. Allow this to lightly caramelize, add stock and cream. Simmer for 10-15 minutes.
  5. In a sauté pan add remaining 2 tablespoons olive oil and diced Portabellas.
  6. Sauté for about 4 minutes until moisture is gone.
  7. Add soup mix, adjust seasoning and serve hot. 
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