Mushroom and Parmesan Soup

I love creamy soups and this one really satisfies.  Actually this is a substitute for a pasta sauce that I love.

-= Ingredients =-
1 medium Onion ; chopped
1 clove Garlic ; chopped
250 gram Mushroom ; mixed types gives the best flavor
25 gram Dried porcini mushrooms ; optional, but it deepens the flavor
25 gram Butter
4 cup Chicken stock ; homemade, of course
1 cup Parmesan ; freshly grated
1/2 cup Parsley ; chopped
salt ; to taste
Pepper ; freshly ground to taste
1 teaspoon Thyme ; optional
1 cup Cream

-= Instructions =-
Heat the butter over medium high heat and when the butter begins to froth, add the onion and garlic and fry until golden.  Add the mushrooms and brown lightly.  If you are using the dried mushrooms, soak them first for at least 30 minutes in warm water and add them now together with the chicken stock, parsley and spices.  Simmer until the vegetables are tender.

Use a food processor to make a creamy blend.  Return to the casserole and stir in the grated parmesan cheese.  When the cheese has completely melted, add the cream.  Heat through and serve.


3 responses to “Mushroom and Parmesan Soup

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